Hawaiian Meatballs
2 cans (8 oz each) pineapple chunks in juice, undrained
½ cup red or green bell pepper, chopped
1 tsp fresh ginger root, chopped
1 pound ground fresh turkey
½ cup green onion slices
½ cup plain dry bread crumbs
½ tsp salt
1 cup teriyaki sauce
Preheat oven to 400. Drain pineapple, reserving juice; set aside. Finely chop bell pepper and ginger root. Combine ¼ cup of the pineapple juice, bell pepper, ginger root, turkey, green onion, bread crumbs and salt; mix gently but thoroughly. Shape meat mixture into balls; place in ovenproof dish. Pour teriyaki sauce over meatballs; mix lightly to coat meatballs evenly. Bake 30 minutes. Place 1 piece of pineapple on each party pick. Add meatball and serve. Yield: 40 meatballs.