1 (6 ounce) can pineapple, drained
2 bay leaves
1 teaspoon lemon zest
1/8 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
1 orange, zested
2 cups chopped celery
2 tablespoons orange zest
1/2 cup butter
Combine pineapple, bay leaves, lemon zest, salt, black pepper, brown sugar, orange zest, and orange zest. Stir.
Marinate pineapple in refrigerator or freezer refrigerator, covering as needed. Place pineapple cubed in refrigerator or freezer overnight.
Place meatballs on cold platter. Remove from marinade.
Heat 3 tablespoons butter in a medium saucepan, stirring occasionally until light brown. Stir in pineapple cheese. Refrigerate pineapple juice mixture.
Line 2 quart casserole dish with pineapple cubes and sandwich them over celery cube. Bring the other side of the casserole to a gentle simmer, adding enough water to just cover the meatballs when filling is inserted.
Spoon pineapple mixture into center of casserole dish. Return the pineapple mixture to a slight simmer.
Deep fry meatballs in vegetable oil until done. Flip twice and brown on both sides.