Everyone will love these fruity sweet and sour Polynesian style meatballs. Serve with plenty of wholesome brown rice and broccolini for a well balanced complete meal that will satisfy hungry kids.
Ingredients:
1 can crushed pineapple (we love using Dole)
500g chicken mince
2 cups instant brown rice, uncooked or pre-cooked express rice
3/4 cup spring onion, thinly sliced and divided
1/2 cup teriyaki sauce, divided
1 egg, beaten
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsp orange marmalade
Broccolini
Method:
Preheat oven to 180ºC.
Drain 1/2 cup crushed pineapple, reserving remaining pineapple and juice for sauce.
Combine chicken mince, rice, 1/2 cup drained pineapple, 1/2 cup of the spring onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl, mixing well.
Scoop mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides. Bake at 180ºC., 25 to 30 minutes or until meatballs are done.
Cook brown rice.
Meanwhile to make sauce, combine remaining pineapple and juice, 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup spring onions.
Steam broccolini.
Top cooked meatballs with sauce. Serve over hot cooked rice and additional green onions if desired.
