POLYNESIAN MEATBALLS

Ingredients

1 can  (20 oz.) crushed pineapple, divided

1 pkg  (20 oz.) ground turkey or chicken

2 cups brown rice

3/4 cup green onion, thinly sliced and divided

1/2 cup teriyaki sauce, divided

1 egg, lightly beaten

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 tablespoons orange marmalade

Directions

  • Preheat oven to 350° F.  Prepare rice according to package directions.
  • Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
  • Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
  • Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
  • While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
  • Top cooked meatballs with sauce.
  • If desired, serve meatballs over additional hot cooked rice and sprinkle with additional green onions.
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