Hawaiian Meatballs and Rice
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pound ground round beef (85% lean)
1/2 cup barbecue sauce
1/3 cup finely chopped onion
1/4 cup panko bread crumbs
1 egg
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups instant brown rice, uncooked
1-1/2 cups Birds Eye® Pepper Stir-Fry
1 can (8 oz each) pineapple chunks in juice, undrained
1/4 cup water
1/4 cup Hunt's® Tomato Ketchup
1 tablespoon La Choy® Soy Sauce
2 teaspoons chopped garlic
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 58 mg | 6% |
Carbohydrate | 64 g | 21% |
Cholesterol | 137 mg | 46% |
Total Fat | 19 g | 28% |
Iron | 5 mg | 25% |
Calories | 556 kcal | 28% |
Sodium | 1049 mg | 44% |
Protein | 34 g | 69% |
Saturated Fat | 6 g | 32% |
Sugars | 21 g | 2% |
Vitamin C | 8 mg | 14% |
Preheat oven to 425°F. Spray large, rimmed baking sheet with cooking spray.
Mix beef, 1/4-cup barbecue sauce, onion, breadcrumbs, egg, salt, and pepper together in large bowl until blended. Divide mixture into 24 portions; roll firmly into 1-1/4-inch balls. Place on baking sheet.
Bake 15 minutes, until browned on top.
Meanwhile, cook rice according to package directions, stirring in pepper blend.
Pour undrained pineapple, remaining 1/4-cup barbecue sauce, ketchup, soy sauce, and garlic into a large nonstick skillet; bring to a boil, stirring constantly. Reduce heat to low. Stir in cooked meatballs and simmer until meatballs are cooked through (160°F), about 5 minutes.
Fluff rice with a fork. Serve your Hawaiian BBQ meatballs over brown rice.
Hawaiian Meatballs and Rice