Ingredients
1 can (8 oz each) crushed pineapple in juice, divided
1 cup Grill Side Barbeque Sauce-Downtown Heat, divided
1 pound lean ground round beef or turkey
2-1/4 cups Carolina®-Brown Rice , uncooked, divided
Coarse salt & fresh ground black pepper, as desired
1 medium green bell pepper, sliced thin
Directions
Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside. Mix remaining pineapple, remaining 1/4 cup barbecue sauce, beef, 1/4 cup rice, salt and pepper in large bowl until well blended. Shape mixture into 24 meatballs, about 1-1/4 inches each. Place in large skillet sprayed with cooking spray; spoon sauce mixture over meatballs. Bring to a boil over medium-high heat. Stir gently and cover. Reduce heat to medium-low; simmer 16 to 18 minutes or until meatballs are cooked through (160°F). While meatballs are cooking, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice. (Serves: 4)
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