Pineapple Ginger Meatballs

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These meatballs have a sweet and savory taste with plenty of kick! Sweet pineapple combined with cilantro, red bell peppers, ginger and Johnsonville Pork & Chicken Traditional Bratwurst give these meatballs a bold flavor that is perfect as a meal or as an appetizer!

  • Servings: 6
  • Prep: 40 minutes
  • Cook: 15 minutes

Pineapple Ginger Meatballs

What you need

  • 2
    egg whites
  • 1/2 cup
    quick-cooking oats
  • 1/3 cup
    bread crumbs
  • 1 small
    onion, finely chopped
  • 1/2 medium
    red bell pepper, finely chopped
  • 1/3 cup
    crushed pineapple, drained
  • 1 tablespoon
    cilantro, chopped
  • 1 cloves
    garlic, minced
  • 1 teaspoon
    reduced-sodium soy sauce
  • 1/2 teaspoon
    pureed ginger or 2 teaspoons minced fresh ginger
  • 1/4 teaspoon
    pepper
  • 1 package
    (17.63 ounces) JOHNSONVILLE® Pork & Chicken Traditional Bratwurst
  • GLAZE:
  • 1/2 cup
    orange marmalade
  • 1/2 cup
    reduced-sodium teriyaki sauce
  • 1 tablespoon
    sugar
  • hot cooked brown rice

Preparation

  • 1
    Preheat oven to 350°F.
  • 2
    In a large bowl, combine the first eleven ingredients to create the meatball mixture.
  • 3
    Remove sausage from casings. Crumble sausage over meatball mixture and mix well.
  • 4
    Shape into 1-inch meatballs.
  • 5
    In a large skillet, heat oil over medium-high heat.
  • 6
    In batches, cook meatballs until browned on all sides. Transfer to a shallow baking pan.
  • 7
    Bake for 12 to 15 minutes or until a meat thermometer reads 170°F.
  • 8
    For the glaze, in a saucepan, combine the marmalade, teriyaki sauce and sugar. Cook and stir over medium heat until sugar is dissolved.
  • 9
    Serve meatballs over rice. Drizzle with glaze.

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