Hawaiian Meatballs

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Ingredients
  • pounds beef, boneless chuck shoulder pot roast, or similar cut, trimmed beef, like boneless chuck arm roast

  • 8 ounce(s) turkey, ground

  • 1 onion(s), finely chopped

  • 2 clove(s) garlic, minced

  • 1/4 cup(s) oats, quick-cooking

  • 1 large egg white(s)

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon thyme, dried

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper, black ground

  • 1 1/2 cup(s) orange juice

  • 8 ounce(s) pineapple, crushed, packed in unsweetened juice, drained

  • 2 tablespoon soy sauce, lite

  • 1/2 tablespoon sugar, brown (packed)

  • 1/2 teaspoon ginger

  • 1/8 teaspoon salt

Directions
  1. Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.

  2. Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.

  3. For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.

  4. With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.

  5. Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days.


Nutritional Facts

Servings
1
Quick Info
Servings
Contains Red Meat
Diabetes-Friendly
Nutritional Info (Per serving)
Calories
56
Saturated Fat
0g
Sodium
71mg
Dietary Fiber
0g
Total Fat
1g
Carbs
4g
Sugars
4g
Cholesterol
18mg
Protein
8g
Exchanges
Fruit: 0.5
Lean Meat
1
Carb Choices
0.5

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