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
- ½ to ⅔ cup of finely chopped red or green bell pepper
- 1 teaspoon fresh ginger chopped or ¼ teaspoon dried
- 1½ lbs. ground turkey
- ½ cup of sliced scallions (green onions)
- ½ cup of matzah meal
- ½ teaspoon of salt
- 1 cup ready-made Kosher for Pesach barbecue sauce
- Preheat oven to 400°F.
- Drain the pineapple chunks and reserve juice. In a large bowl, combine 1/4 cup of the pineapple juice, chopped bell pepper, ginger, ground turkey, sliced scallions, breadcrumbs and salt and mix to combine.
- Shape the mixture into balls and place them in a 9x13-inch baking dish.
- Pour the bbq sauce over meatballs; mix lightly to coat the meatballs.
- Bake, uncovered for 30 minutes.
- Place 1 piece of pineapple on a large toothpick and spear a meatball. Repeat for remaining meatballs
- Serve on a platter with the sauce poured over.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.