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Grilled Sweet ‘n Spicy
Tropical Glazed Meatballs
with Charred Pineapple
Dole Packaged Foods
INGREDIENTS Serves 4 to 6
1 (8-ounce) can Dole Pineap- ple Slices
2 (4-ounce) containers Dole Fruit Bowls Tropical Fruit, undrained
1⁄2 cup water
1 tablespoon light brown sugar
1 tablespoon Kikkoman Lime Ponzu Sauce
1 tablespoon Kikkoman Srira- cha Hot Chili Sauce
1 teaspoon garlic powder
1⁄2 teaspoon ground ginger
1 pound ground beef
1 large egg
1⁄4 cup seasoned dried bread crumbs
1 teaspoon dried cilantro
1 teaspoon kosher salt
1⁄2 teaspoon onion powder
1⁄2 teaspoon ground black pepper
Fresh cilantro leaves, for garnish (optional)
PREPARATION
1. Prepare a two-zone (medi- um-low and medium-high direct heat) fire in a grill. Drain pineapple and reserve juice; set aside.
2. Combine the tropical fruit, water, brown sugar, ponzu sauce, sriracha sauce, 1⁄2 teaspoon of the garlic powder, ginger and reserved pineapple juice in the bowl of a food processor. Cover and process until smooth. Pour the sauce into a fire-resistant saucepan and place on the grill over me- dium-high heat. Bring the sauce to a boil, then trans- fer to medium-low heat to simmer.
3. In a large mixing bowl, gently combine the ground beef, egg, bread crumbs, dried cilantro, salt, onion powder and pepper. Form the mixture into 20 meat- balls. Thread the meatballs onto 5 skewers, leaving a small space between each meatball.
160 – TASTE OF HOME