Drain 1/2 cup crushed pineapple for meatballs.
Reserve remaining pineapple and juice for sauce.
Combine ground turkey or chicken, 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; 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
sauce pan; heat to boiling. Reduce heat and
simmer, uncovered 3 to 4 minutes. Stir in
remaining 1/4 cup green onions.
Serve meatballs over hot cooked rice (white or
brown. Top cooked meatballs with sauce and
garnish with additional green onions and garnish
with pineapple chunks, if desired.
Originally Submitted
5/22/2012
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