Hawaiian Chicken Meatballs
1 pound ground chicken
3/4 cup seasoned salt-free breadcrumbs
3/4 cup unsweetened pineapple juice, divided
2 tablespoons finely chopped scallion
1 garlic clove, minced
1 egg, slightly beaten
1/2 teaspoon minced fresh ginger root
1/2 teaspoon Nu-Salt®
Dash ground red pepper
2 tablespoons vegetable oil
3/4 cup low-sodium chicken broth
2 teaspoons all purpose flour
1 tablespoon water
In bowl, mix chicken, breadcrumbs, 1/4 cup pineapple juice, scallion,
garlic, egg, ginger root, Nu-Salt®, and red pepper. Shape mixture into 24
1-inch balls. Cover and chill about 1 hour. In non-stick skillet in hot
oil, brown half the meatballs at a time; remove from skillet. Drain and
discard excess fat. Return meatballs to skillet. Add chicken broth and 1/2
cup pineapple juice; bring to a boil. Cover and simmer 25-30 minutes.
Transfer meatballs to shallow serving dish; keep warm. In bowl, mix flour
and water; add to skillet. Cook and stir about 1 minute; pour over meatballs.
Makes 4 servings, 6 meatballs each.
Diabetic Exchanges: 2 meat exchanges, 1 bread exchange, 1/2 fat
Nutrient analysis per serving:
Protein: 25 grams
Fat: 9 grams
Carbohydrate: 12 grams
Sodium: 120 milligrams
Potassium: 650 milligrams
Cholesterol: 150 milligrams
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