Pineapple Ginger Meatballs
Servings
Prep Time
Cook Time
Pineapple Ginger Meatballs
Ingredients
- 1 package
-
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
Directions
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.
