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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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