Type: Main Dishes
These tangy pineapple, ginger, and water chestnut meatballs reach perfection with a delicious chili sauce.
Serves: 45 appetizers
- 1 pound 95% lean ground beef or ground turkey
- 1 cup cooked brown rice
- 2 egg whites
- 1 can (8 ounces) crushed pineapple in juice, drained
- 1 can (8 ounces) sliced water chestnuts,
- drained and chopped
- 1/2 cup chopped scallions
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon ground ginger
- 3/4 cup unsalted chicken broth, divided
- 2 1/2 teaspoons cornstarch
- 1/3 cup ketchup or chili sauce
- 3 tablespoons seasoned rice wine vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon ground ginger
- Place all of the meatball ingredients in a medium-sized bowl, and mix thoroughly. Coat a large baking sheet with nonstick cooking spray. Shape the meatball mixture into 45 (1-inch) balls, and arrange the meatballs on the baking sheet.
- Bake at 350°F for about 25 minutes, or until thoroughly cooked. Transfer the meatballs to a chafing dish or Crock-Pot electric casserole to keep warm.
- To make the sauce, place 2 tablespoons of the broth and all of the cornstarch in a small saucepan, and stir until the cornstarch is dissolved. Add the remaining broth and all of the remaining sauce ingredients, and stir to mix well. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to low, and cook and stir for another minute, or until the mixture thickens slightly. Pour the sauce over the meatballs, toss gently to mix, and serve.
- Time-Saving Tip To avoid a last-minute rush, make the meatballs in advance. Just cook them as directed-without the sauce-and freeze them in freezer bags. The day before the party, thaw the meatballs in the refrigerator. The next day, simply make the sauce and heat it along with the meatballs.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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