Thursday, September 16, 2010

Polynesian Pineapple Meatballs

Sticky, sweet and perfect over rice.  Have a Polynesian staycation at home with these meatballs for dinner and some coconut gelato (recipe posted soon!) for dessert, and, if you wish, escape the rainy fall days.

Polynesian Pineapple Meatballs

1 lb ground turkey
1 egg
3/4 cup Panko breadcrumbs
2 tablespoons soy sauce
3/4 teaspoon minced fresh ginger
3/4 teaspoon mustard powder
20 oz can pineapple chunks
3 tablespoons rice vinegar
1/2 cup water
3 tablespoons brown sugar
2 tablespoons cornstarch

Preheat oven to 350. Cover a baking sheet with foil and lightly spritz with cooking spray.

Combine turkey with next 5 ingredients (egg through mustard) in a bowl and mix well. Using a disher or your hands, roll into balls, about 1 1/2 tablespoons each, or your desired size.
Brown meatballs in a large nonstick skillet over medium heat until browned on all sides. Move meatballs to baking sheet and bake for approximately 15 minutes or until they are cooked through (center should be 165 degrees – residual heat will continue to cook them to 170).
While meatballs are baking, In same pan you used for the meat, heat pineapple with juice over medium-high heat until just boiling. Reduce heat, cover and simmer for 10 minutes. In a small bowl, combine vinegar, water, brown sugar and cornstarch and mix well. Add to pineapple and stir to combine. Boil and stir for 1-2 minutes or until thickened.
Add meatballs back into pan and toss to coat. Serve over hot rice.

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