Polynesian Cocktail Meatballs
- Number of Servings: 36
Ingredients
567 gram Great Value Crushed Pineapple 20ozcan=567grams 1/2cup=122grams 8 tbsp San-J Sweet and Tangy Polynesian Glazing & Dipping Sauce .5 tsp hot sauce - Cholula hot sauce 1 tsp great value lemon juice 16 oz Harvestland ground chicken 2 cup Cooked Brown Rice 1 serving Marketside Cage Free large brown egg 6 serving Green Onion (fresh-1 stalk) 142 gram(s) Dynasty Whole Water Chestnuts 1can=142gramsdrained 1 tsp Salt .5 tsp Black Pepper (Ground)
Cooking Instructions
Servings: 10-12
Line 2 rimmed baking sheets with foil and spray lightly with cooking spray. Preheat oven to 350 degrees.
Drain the pineapple over a bowl reserving the juice. Reserve 1/2 cup of the drained pineapple. Put the rest of the pineapple and the pineapple juice in sauce pan with 1/4 cup San-J Sweet and Tangy Sauce, the hot sauce, and lemon juice. Bring to a boil and let boil gently for 10 minutes or until the sauce thickens. Keep warm.
Combine the chicken, the reserved ½ cup pineapple, remaining 1/4 cup San-J Sweet and Tangy Sauce, rice, egg, half of the green onion, the water chestnuts, salt, and pepper. Mix well. Form into small balls, about 2 Tablespoons per meatball. Place on the prepared baking sheets, spray lightly with more cooking spray and bake for 20 – 25 minutes or until cooked through and browned. Place on a serving platter.
Stir half of the remaining green onions into the sauce. Spoon a little of the sauce onto each meatball and serve any remaining sauce on the side. Sprinkle with the remaining green onions and serve with toothpicks or cocktail forks.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user ALICEEBROYLES.
Servings: 10-12
Line 2 rimmed baking sheets with foil and spray lightly with cooking spray. Preheat oven to 350 degrees.
Drain the pineapple over a bowl reserving the juice. Reserve 1/2 cup of the drained pineapple. Put the rest of the pineapple and the pineapple juice in sauce pan with 1/4 cup San-J Sweet and Tangy Sauce, the hot sauce, and lemon juice. Bring to a boil and let boil gently for 10 minutes or until the sauce thickens. Keep warm.
Combine the chicken, the reserved ½ cup pineapple, remaining 1/4 cup San-J Sweet and Tangy Sauce, rice, egg, half of the green onion, the water chestnuts, salt, and pepper. Mix well. Form into small balls, about 2 Tablespoons per meatball. Place on the prepared baking sheets, spray lightly with more cooking spray and bake for 20 – 25 minutes or until cooked through and browned. Place on a serving platter.
Stir half of the remaining green onions into the sauce. Spoon a little of the sauce onto each meatball and serve any remaining sauce on the side. Sprinkle with the remaining green onions and serve with toothpicks or cocktail forks.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user ALICEEBROYLES.
Nutritional Info Amount Per Serving
- Calories: 49.6
- Total Fat: 1.2 g
- Cholesterol: 15.7 mg
- Sodium: 115.1 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.5 g
- Protein: 2.9 g
Member Reviews