Pineapple and Turkey Meatballs (Meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 16 oz of pineapple chunks in juice, drained, save the juice 1/2 to 2/3 cup of red or green bell pepper, chopped fine. 1 teaspoon fresh ginger chopped or 1/4 teaspoon dried 1 1/2 lb ground turkey 1/2 cup of green onion slices. 1/2 cup of matzo meal 1/2 teaspoon of salt 1 cup readymade kosher for Pesach bbq sauce

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine 1/4 cup of the pineapple juice, chopped bell pepper, ginger, ground turkey, sliced green onion, breadcrumbs and salt and mix to combine.
3. Shape the mixture into balls and place them in a 9X13 baking dish.
4. Pour the teriyaki sauce over meatballs; mix lightly to coat the meatballs.
5. Bake, uncovered for 30 minutes.
6. Place 1 piece of pineapple on a large toothpick and spear a meatball.
7. Serve on a platter with the sauce pored over.

Serves 6 to 8

Serving Size

Notes

A simple recipe that you can make up ahead of time and reheated whenever you need it during the week!

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .