can (15-1/4 ounces) pineapple chunks in juice, undrained
14
ounces ground chicken
1
cup cooked wild rice
1/4
cup finely chopped green bell pepper
1/4
cup fine cracker crumbs
1
egg
1
teaspoon onion salt
1/4
teaspoon ground ginger
1
tablespoon vegetable oil
1
cup sweet and sour sauce
Drain pineapple, reserving juice. In large bowl, combine chicken, wild rice, bell pepper, cracker crumbs, 2 tablespoons pineapple juice, egg, onion salt and ginger; mix well. Form mixture into 1-inch meatballs. In large skillet, heat oil over medium heat. Brown meatballs; drain. Add reserved pineapple and remaining juice; cover and cook over medium heat 10 to 15 minutes or until meatballs are no longer pink in center. Stir sweet and sour sauce into meatballs and pineapple; cook 4 to 5 minutes or until mixture is heated through. Serve with frilled toothpicks.
Note
For a main dish, serve meatballs over cooked rice or noodles. Makes 5 main dish servings.
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