Hawaiian Chicken Meatballs

Laura Speck, North Little Rock, AR
2011 wild rice recipe contest finalist

    1 pkg (16 oz) Gold'n Plump® Recipe Ready™ Ground Chicken
    2 1/2 cups cooked wild rice
    1 large egg, whisked
    1/4 cup applesauce
    1/2 tsp salt
    1 tsp pepper
    1/2 tsp garlic powder
    1/8 tsp ground ginger
    2 tsp dried onion flakes
    1 tbsp soy sauce

    Sauce (whisk together):
    1 tsp cornstarch
    1/2 cup butter, melted
    1/2 cup packed brown sugar
    1 cup teriyaki sauce
    1 tbsp Worcestershire sauce
    1 can (20 oz) pineapple tidbits, with juice
    1/4 cup water
    1/2 cup chicken broth
    1/8 tsp ground ginger

Preheat oven to 350°F. In large bowl, combine all ingredients, except sauce. Form into 1½" balls; place in 2 greased 9x13" pans. Pour sauce over meatballs. Cover with foil; bake 30 minutes. Turn meatballs. Cover; bake 30 minutes. Remove foil; bake 15 minutes.

Serve over bed of wild rice for entrée.

35-40 appetizers.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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