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1
Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.
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2
For the glaze: Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes.
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3
Season with salt and pepper.
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4
Set aside to cool slightly so it thickens up even more.
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5
For the meatballs: Set a small saute pan over high heat.
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6
Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes.
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7
Season with some salt and pepper.
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8
Set aside to cool.
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9
In a small bowl, combine the breadcrumbs and cream and set aside to soak.
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10
In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs.
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11
Sprinkle with some salt and pepper and mix well.
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12
Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer.
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13
Set a wire rack over a baking sheet lined with foil and spray with nonstick spray.
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14
Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes.
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15
Remove from the oven.
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16
Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface.
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17
Place the skewers on the grill and char for about 30 seconds per side.
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18
Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more.
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19
Serve with any remaining glaze on the side for dipping.
