Pork Meatballs with Latin Flavors

2 cups pineapple juice
2 large jalape�o peppers, sliced (about 1/2 cup)
2 tablespoons honey
1 pound pork loin, trimmed and cut into 2-inch cubes
2 chipotle peppers in adobo sauce, seeded, plus 2 teaspoons adobo sauce
1 15 1/2-ounce can black beans, rinsed and drained
2/3 cup chopped red onion
1/2 cup chopped red pepper
1/2 cup chopped pineapple
2 ounces cream cheese, softened
2 cloves garlic, chopped (about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon allspice

1. Make the glaze: Combine the pineapple juice, jalape�o peppers, and honey in a small saucepan over medium-high heat. Simmer the mixture until it is reduced by half -- about 30 minutes. Remove the jalape�os with a slotted spoon and discard. Set glaze aside.

2. Make the meatballs: Place the pork, chipotles, and adobo sauce in the bowl of a food processor fitted with a metal blade and pulse until meat is ground into pieces about 1/4-inch thick. Place beans in a large bowl and lightly crush. Add the ground meat, onions, red pepper, pineapple, cream cheese, garlic, salt, and allspice and stir to combine. In 1/4 cupfuls, shape the mixture into tight balls and transfer to a baking pan lined with parchment. If freezing, skip to Step 3. To cook, heat oven to 350� F and bake the meatballs for 20 minutes, liberally brushing with glaze halfway through.

3. Freeze the meatballs: Cover meatballs with plastic wrap and freeze until firm -- about 2 hours. Transfer to an airtight container or resealable freezer bag and store, frozen, for up to 2 months. Place cooled glaze in an airtight container and freeze for up to 2 months. To serve, thaw the glaze and bake frozen meatballs at 350� F on a parchment-lined baking pan for 40 minutes; glaze halfway through.