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Pineapple and Turkey Meatballs
This recipe is kosher for Passover.
Pineapple and Turkey Meatballs Eileen Goltz | Meat
1 hour
30 minutes
30 minutes
6 to 8 servings

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

  • 16 oz. of pineapple chunks in juice, drained, juice reserved
  • ½ to ⅔ cup of red or green bell pepper, chopped fine.
  • 1 teaspoon fresh ginger chopped or ¼ teaspoon dried
  • 1½ lbs. ground turkey
  • ½ cup of green onion slices
  • ½ cup of matzah meal
  • ½ teaspoon of salt
  • 1 cup ready-made Kosher for Pesach barbecue sauce

  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-inch baking dish.
  4. Pour the bbq 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. Repeat for remaining meatballs
  7. Serve on a platter with the sauce poured over.