Firecracker Meatballs
Coconut-Pineapple Rice
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ cup chopped cashews or peanuts
- 2 Tbsp paprika
- ¾ tsp cayenne pepper (see Note)
- ¼ tsp salt
- 2 large eggs
- 1½ cups panko breadcrumbs
- 2 lb ground chicken
- 2 Tbsp Sriracha hot sauce (optional)
Instructions
- Preheat oven to 425°F. Combine nuts, paprika, cayenne, salt, and eggs. Add panko and chicken; gently mix together using your hands.
- Roll chicken mixture into 1½-inch meatballs. Place on two large greased rimmed baking sheets.
- Bake 10 minutes or until meatballs are no longer pink in center, shaking pans after 5 minutes. Serve with Sriracha, if desired.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag jasmine rice
- 2 cups pineapple chunks
- 1 red bell pepper, chopped
- 1 Tbsp olive oil
- 1 (15-oz) can coconut milk
- ½ tsp salt
- 3 green onions, sliced
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook pineapple and bell pepper in hot oil in a large skillet 6 minutes or until tender and lightly browned.
- Add rice, milk, and salt, stirring to coat; cook 3 minutes or until thickened. Sprinkle with onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
254
|
641
|
| Fat (g) | 20 | 4 | 24 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 21 | 50 | 71 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 359 | 210 | 569 |
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