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Pineapple Ginger Meatballs

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About this recipe

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 Time
40minutes
Cook Time
15minutes
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Cooking

INGREDIENTS

  • 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

Directions

  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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