The meatballs are made on top of the stove in a skillet, and they use up the leftover rice that is sitting in the fridge or freezer. At the Hancock home, there always seems to be just a little rice left over from the 3-cup batch, and it freezes well in zip-type bags for use in recipes such as these Asian Porcupine Kabobs.
1 1/2 pounds ground turkey
1 cup dry bread crumbs
1/2 cup Yoshida's Sauce, or other favorite concentrated stir-fry sauce
2 cups cooked brown rice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 slices fresh pineapple , 1" thick
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
1 red onion, cut into 1" squares
Additional Stir-fry sauce for brushing
- Mix the turkey, eggs, bread crumbs, stir-fry sauce, rice, salt, and pepper.
- Scoop 48 1" balls from the mixture and brown on all sides in a non-stick skillet.
- For each skewer: place two meatballs, a chunk of pineapple, a square each of red and green bell pepper, and a square of onion; repeat, and add two more meatballs on each skewer. Sprinkle the pineapple chunks with a little brown sugar.
- Heat the grill to the highest setting, then turn to low.
- Brush the kabobs with stir-fry sauce, and grill for 5-10 minutes, turning occasionally, until the meatballs are cooked through and the pineapple is slightly browned.
Amount Per Serving
Calories 334 Calories from Fat 80
Percent Total Calories From: Fat 24% Protein 26% Carb. 51%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 116 mg
Sodium 885 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 9 g
Protein 21 g
Vitamin A 14% Vitamin C 62% Calcium 0% Iron 13%