Polynesian Meatballs Recipe - Allrecipes.com
Polynesian Meatballs Recipe

Polynesian Meatballs

Recipe by  

"Sweet and spicy meatballs... with whole-grain brown rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions.
  2. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
  3. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
  4. Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
  5. While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
  6. Top cooked meatballs with sauce.
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  • If desired, serve meatballs over additional hot cooked rice and sprinkle with additional green onions.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2013

We loved this recipe! YUMMY! I used ground chicken and made a couple changes. I did not use the marmalade in the sauce (we like our sauce a little more spicy than sweet). Instead, I put in two Tbsp. spicy barbecue sauce and I also added some fresh garlic into the sauce. It turned out great. I didn't have minute rice, so I just cooked some regular brown rice and used 2 cups of cooked rice. That's probably less than 2 cups of uncooked minute rice, but the meatballs turned out moist and firm--not crumbly at all!

Most Helpful Critical Review
Jan 26, 2013

Lesson: Do NOT used undercooked rice. Oops! It absorbed all the moisture from the meat so the meatballs were D.R.Y. and coulda used a lil salt. The sauce was amazing though..I reduced it to make it thicker and the ginger and nutmeg MAKE it!


12 Ratings

Jan 21, 2013

We made these for a football game and love them. The flavors mend well together and we plan to have them again. Followed the recipe as stated. Great, great recipe! Five stars!

Feb 23, 2013

It's good (really good) but hard to get into the right shape since it is a bit loose. I would recommend blending the rice a bit before mixing then refrigerating the solid meatball mixture to make it easier to handle and form into balls. Also needs 1 more egg as prepared since it doesn't have anything to bind (1 extra egg white would be sufficient).

Jan 09, 2013

I really liked this recipe. My family did too, even though my mom did not eat the meatballs because she does not like sweet meatballs she thought the rice with the sauce was great along with the pinapple pieces. I also omitted onions, simply because we did not have any.

Nov 26, 2013

It was a nice change from my normal fixxings, but I always find poultry meatballs to be a little mushy. I liked the sauce, I didn't have any orange marmalade so I just squeezed in some fresh lemon juice. That brightened the sauce right up.

Apr 04, 2013

This recipe had good flavor but I thought there was too much rice. I am looking forward to trying this again but reducing the amount of rice added to the meatballs.

Jan 04, 2013

very good! I didn't use marmalade bc I didn't have any. I used orange juice instead and it turned out great.


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1033 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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