Pineapple Barbecue Meatballs
White Rice
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1½ lb ground beef
- 1½ cups panko breadcrumbs
- 3 green onions, thinly sliced and divided
- 2 cloves garlic, minced
- 2 large eggs
- ½ tsp salt
- ½ tsp pepper
- 1 (20-oz) can pineapple chunks
- 1½ cups barbecue sauce
- 2 Tbsp vegetable oil
Instructions
- Preheat oven to 425°F. Combine beef, breadcrumbs, 2 sliced green onions, eggs, salt, and pepper in a large bowl. Roll beef mixture into 1½-inch balls. Place on two large greased rimmed baking sheets.
- Bake 15 minutes or until no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, drain juice from pineapple, reserving ½ cup juice. Stir together juice and barbecue sauce. Set aside.
- Cook pineapple in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned. Serve meatballs with pineapple and barbecue sauce mixture.
Side Dish Ingredients
- 1½ cups long grain white rice
Side Dish Instructions
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
436
|
185
|
621
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 42 | 40 | 82 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 775 | 1 | 776 |
| T. Sugs (g) | 22 | 0 | 22 |
| A. Sugs (g) | 8 | 0 | 8 |
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