EWWK: Meatballs With Hawaiian Sauce


1 pound ground beef (93 percent lean or leaner)
1/4 cup panko
1 egg
2 tablespoons chopped fresh parsley
2 teaspoon grated ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1 (8-ounce) can crushed pineapple
6 (6-ounce can) pineapple juice
½ cup minced green pepper
1 tablespoon brown sugar
1 tablespoon mustard
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch


Preheat oven to 400°F. Combine ground beef, panko, egg, parsley, ginger, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs.

Place the meatballs onto a pan covered with foil and spray with nonstick cooking spray and bake for 18 to 20 minutes. Meatballs are done when they register 165 degrees on a meat thermometer.

While the meatballs are cooking make the sauce. Combine the pineapple, pineapple juice, green pepper, brown sugar, mustard, lime juice and soy sauce in a small pan and bring to a boil. Reduce heat and let simmer. Mix the cornstarch with 4 tablespoons water and add to the pan. Bring back to a boil and cook for 1 minute.

Yield: 4 Servings: Calories 250, Fat: 6g (2 g saturated fat); Cholesterol 115mg ; Sodium 630mg; Carbohydrate: 24g, ; Protein 27g.
Percent Daily Value: 4% Vitamin A, 2% Calcium, 60% Vitamin C, 15% Iron
Diabetes Exchanges: 3 Lean Protein, 1 Fruit, ½ Carbohydrate