- Bake, uncovered, at 400° for 20 minutes or until meat is no
- longer pink. Place one pineapple chunk on each meatball; secure with
- a toothpick. Yield: 42 meatballs.
Save the juice from canned pineapple by pouring into ice cube trays and freezing. When solid, transfer the cubes to a freezer bag. When a recipe calls for 1 to 2 tablespoons of pineapple juice, thaw 1-2 cubes and use as directed.
Nutritional Facts: 8 meatballs equals 394 calories, 18 g fat (4 g saturated fat), 44 mg cholesterol, 1,009 mg sodium, 37 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer