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Meatballs served over brown rice.
1 can (20 oz.) DOLE Crushed Pineapple
Drain 1/2 cup crushed pineapple, reserving remaining pineapple and juice for sauce.
1 pkg (20 oz.) ground turkey or chicken2 cups instant brown rice, uncooked1/2 cup drained pineapple1/2 cup green onions1/4 cup teriyaki sauce1 egg lightly beaten1 tsp ground ginger1/2 tsp ground nutmeg
Combine ground turkey, rice, 1/2 cup drained pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl, mixing well.
Scoop mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides. Bake at 350º., 25 to 30 minutes or until meatballs are done.
1/4 cup teriyaki sauce2 tbsp orange marmalade1/4 cup green onions
Meanwhile to make sauce, combine remaining pineapple and juice, 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
Top cooked meatballs with sauce. Serve over hot cooked rice and additional green onions if desired.
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