Recipes

Pineapple Ginger Meatballs

minutes

15 minutes

3.5 of 5 Average (2 reviews)

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

Rate this Recipe Print this Recipe

Lunch, Dinner, Snacks & Apps, Mardi Gras, Brats

Ingredients Directions Reviews Print Recipe

1 package
JOHNSONVILLE® Original Brats
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
GLAZE:
1/2 cup
orange marmalade
1/2 cup
reduced-sodium teriyaki sauce
1 tablespoon
sugar
hot cooked brown rice

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