Tuesday, December 05, 2006

Hawaiian Meatballs

2 (8 oz.) cans pineapple chunks in juice, undrained
1/2 C. red or green pepper (or a combination of both)
1 tsp. ginger
1 lb. ground fresh turkey (or ground beef)
1/2 C. green onion slices
1/2 C. plain dry bread crumbs
1/2 tsp. salt
1 C. teriyaki sauce

Preheat oven to 400°F. Drain pineapple. reserving juice; set aside.

Using Food Chopper, finely chop peppers. In Classic 2-quart Batter
Bowl, combine 1/4 cup of pineapple juice, pepper, ginger, turkey,
onion, bread crumbs and salt; mix gently but thoroughly.

Using small Stainless Steel Scoop, shape meat mixture into balls;
place in Deep Dish Baker. Pour teriyaki sauce over meatballs; mix
lightly to coat meatballs evenly.

Bake 30 minutes. Place 1 piece of pineapple on each party pick. Add
meatball and serve.

Yields 10 meatballs.

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