Serve these with picks for easy handling.
1 lb lean ground chicken (or turkey)
2/3 cup fine dry breadcrumbs
1 large egg
2 tsp prepared mustard
1 garlic clove, minced
1/2 tsp ground ginger
1/2 tsp seasoned salt
1/2 tsp granulated sugar
1/4 cup finely chopped green onion
14 oz can of crushed pineapple, with juice
3 Tbsp chili sauce
2 Tbsp low-sodium soy sauce
2 Tbsp brown sugar, packed (or sugar substitute)
1 Tbsp cornstarch
1/4 cup water
Meatballs: Combine first 9 ingredients with 1/4 cup undrained pineapple until mixed well and evenly moist. Reserve remaining pineapple and juice. Form chicken mixture into forty 1-inch balls. Place on greased baking sheet. Bake in 400 F oven for 12 minutes until meatballs are no longer pink inside. Makes 40 meatballs.
Sauce: Combine chili sauce, soy sauce, brown sugar, cornstarch, water and remaining pineapple with juice in small saucepan. Heat and stir on medium until boiling and slightly thickened. Combine with meatballs. Makes 1-1/3 cups sauce.
Choices: 1/2 fruit & vegetable; 1/2 protein
1 meatball with 1/2 tbsp sauce: 34 calories; 0.4 g total fat; 12 mg cholesterol; 114 mg sodium; 3 g protein; 4 g carbonydrate