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Wild Hawaiian Cocktail Meatballs




Source of Recipe


Linda


List of Ingredients




Wild Hawaiian Cocktail Meatballs


1 can (15-1/4 ounces) pineapple chunks in juice, undrained
14 ounces ground chicken
1 cup cooked wild rice
1/4 cup finely chopped green bell pepper
1/4 cup fine cracker crumbs
1 egg
1 teaspoon onion salt
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup sweet and sour sauce


Recipe




Drain pineapple, reserving juice. In large bowl, combine chicken, wild rice, bell pepper, cracker crumbs, 2 tablespoons pineapple juice, egg, onion salt and ginger; mix well.

Form mixture into 1-inch meatballs.

In large skillet, heat oil over medium heat.

Brown meatballs; drain.

Add reserved pineapple and remaining juice; cover and cook over medium heat 10 to 15 minutes or until meatballs are no longer pink in center.

Stir sweet and sour sauce into meatballs and pineapple; cook 4 to 5 minutes or until mixture is heated through.

Serve with frilled toothpicks.


For Main Dish, serve meatballs over cooked rice or noodles.



Makes 35 to 40 appetizers