Wild Hawaiian Cocktail Meatballs

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

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 10-15 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.

Note: For main dish, serve meatballs over cooked rice or noodles. Makes 5 main-dish servings.

35 - 40 appetizers

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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