Wednesday, February 26, 2014


1 can (20-oz) crushed pineapple, divided
1 pkg (20-oz) ground chicken or turkey
2 cups Minute brown rice, uncooked
3/4 cup green onions, sliced thin and divided
1/2 cup teriyaki sauce, divided
1 egg, slightly beaten
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsp orange marmalade
Additional brown Minute rice, cooked, for serving
Pineapple chunks for garnish, if desired.

Preheat oven to 350 degrees.

Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.

Combine ground poultry, rice, the 1/2 cup drained pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, and spices in a large bowl; mix together well.  Form mixture into meatballs of desired size and place on a foil-lined baking sheet with sides.  Bake at 350 degrees for 25 to 30 minutes or until meatballs are cooked through.

Meanwhile make the sauce by combining the remaining pineapple and juice, teriyaki sauce and the orange marmalade in a medium saucepan; get to boiling. Reduce heat and simmer, uncovered, 3 to 4 minutes. Stir in the remaining green onion.

To serve, place meatballs over cooked brown rice and top with the sauce. Garnish with pineapple chucks, if desired.

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