Hawaiian Meatballs

Lifted and adapted from a very old cookbook; tested in house but not fully field tasted. Use at risk; part of the ongoing transcription project.

Ingredients

• 2 oz cans of pineapple chunks, in juice, not yet drained
• 1 red OR green bell pepper
• Fresh ginger, at least one bulb
• 4 cloves minced or about 2 tablespoons of garlic (jarred is really fine, but not powder)
• 1 lb ground turkey
• 1/2 cup green onions, sliced
• 1/2 cup (one of the short tubes from the family size box) of Ritz or other buttery table crackers
• dash of salt
• 1 cup teriyaki sauce (the thick kind for marinating - or add corn starch and thicken the kikoman)
• fancy toothpicks

Process

1. Preheat oven to 400 F


2. Microplane the ginger, just enough to get a heaping teaspoon. Freeze or redistribute the rest.


3. Break down, de-seed, and finely mince the bell pepper.


4. Drain the pineapple into a drinking vessel. Reserve 1/4 cup for the meatballs; the rest is a tasty treat.


5. Mix together the pepper, ginger, ground turkey, pineapple juice, green onion, breadcrumbs, and salt into a uniform mixture. Roll this into approximately 40 small meatballs and arrange them evenly in a casserole dish.


6. Dress the meatballs with teriyaki sauce and bake for 30 minutes


7. To serve, place a pineapple chunk on top of each meatball and spear with a fancy toothpick. Arrange festively; great for parties or fancy snacking.