Polynesian Meatballs with Pineapple and Mango The combination of pineapple and mango gives these meatballs a Polynesian feel.
1 pkg. (20 oz.) ground turkey,
2 cups instant brown rice, uncooked,
1-3/4 cups DOLE® Frozen Diced Pineapple and Mango,
3/4 cup DOLE Green Onions, thinly sliced,
1/2 cup teriyaki sauce, divided,
1 egg, lightly beaten,
1 teaspoon ground ginger,
1/2 teaspoon ground nutmeg,
3/4 cup DOLE Pineapple Juice,
2 tablespoons orange marmalade,
Step 1: Preheat oven to 350 F.
Step 2: Combine ground turkey, 2 cups rice, 1/2 cup diced pineapple and mango, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl, mixing well.
Step 3: Scoop about 1/4 cup turkey mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides. Repeat with remaining mixture. Bake for 25 to 30 minutes.
Step 4: Meanwhile to make sauce, combine remaining diced pineapple and mango, pineapple 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.
Step 5: Top meatballs with sauce. Serve over additional cooked rice and green onions, if desired.