Liberty Vineyards & Winery

Liberty Recipes

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Serve with Lucy's in the Sky or Chardonnay

1 can (20 oz.) pineapple chunks in juice, undrained 1 pound ground chicken 1 cup cooked rice 1/3 cup finely chopped green bell pepper 1/3 cup cracker crumbs 1 egg, slightly beaten 1/4 teaspoon onion powder 1 teaspoon sea salt 1/4 teaspoon ground ginger 2 tablespoons olive oil 1 cup Liberty Vineyards Tropical Sauce & Glaze

Drain pineapple, reserving juice. In a large bowl, combine the ground chicken, cooked rice, bell pepper, cracker crumbs, 2 tablespoons reserved pineapple juice, egg, onion powder, salt, and ground ginger. Mix well. Form mixture into 1 inch size meatballs (for appetizers) or 1-1/2 inch size meatballs (for entreé). In large skillet, heat oil over medium heat until hot. Brown meatballs; drain. Add pineapple and the rest of the pineapple juice. Cover and heat 10 to 15 minutes or until the meatballs are no longer pink in the middle. Stir in the tropical sauce and glaze. Cook an additional 4 to 5 minutes or until the mixture is heated. Serve with toothpicks as an appetizer, or over hot cooked rice as an entree.

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