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Turkey Sausage Rice Balls with Pineapple

Turkey Sausage Rice Balls with Pineapple
Turkey Sausage Rice Balls with Pineapple
  • Yield: 24 Meatballs and 2 Cups Pineapple Mix
  • Serving: 4
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 420
  • Carbohydrate Content: 48g
  • Cholesterol Content: 120mg
  • Fat Content: 15g
  • Fiber Content: 2g
  • Protein Content: 24g
  • Saturated Fat Content: 3.5g
  • Serving Size: 6 Meatballs & 1/2 Cup Pineapple Sauce
  • Sodium Content: 890mg
  • Sugar Content: 29g
  • Trans Fat Content: 0g
Allergens

Allergens

Egg

Looking for a great way to reinvent leftover rice? Look no forward than this Turkey Sausage Rice Balls and Pineapple recipe!

Ingredients

  • Sausage Balls
  • 1lb Sweet or Hot Italian Turkey Sausage, casings removed
  • 1 Cup Cooked U.S. White Rice
  • 1 Jalapeno, seeded and finely chopped
  • 2 Tbsp Flour
  • 1 Tbsp Grated Ginger
  • Egg, beaten
  • 1 Tbsp Canola Oil
  • Sauce
  • 20oz Can Pineapple tidbits (with juice)
  • 2-3 Tbsp Sugar
  • 3 Tbsp Cider Vinegar
  • 2 Tbsp Hoisin Sauce

Instructions

  1. Combine the sausage ball ingredients in a medium bowl. Shape into 24 balls, about 1-inch each.
  2. Heat oil in a large nonstick skillet over medium heat. Tilt skillet to coat bottom lightly. Add the sausage balls and cook 12-14 minutes or until no longer pink in center, turning frequently.*
  3. Meanwhile, combine the sauce ingredients in a medium bowl. Stir until well blended and set aside.
  4. Increase the heat to medium high, add the pineapple mixture. Bring to a boil and cook 10 minutes or until thickened slightly. Do NOT stir. Remove from heat, gently stir to coat sausage balls evenly.

*Cook’s Note: Use a fork and tablespoon to turn balls over easily while cooking

Cook’s Note: Serve as is or over snow peas or asparagus spears, if desired.

Variation: Serve as an appetizer!

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