Tailgating with Joe Drozda: A new recipe for Super Bowl celebrators
By Joe Drozda
As I’ve been saying, the favorite foods for a Game Day open house are: Buffalo wings, specialty dips for veggies and crackers, meat balls for subs and general munching, and bread bowls filled with cheese or spinach dip. Here is another recipe for your party.
These Pineapple Ginger Meatballs have a sweet and savory taste with plenty of kick! Sweet pineapple combined with cilantro, red bell peppers, ginger and Johnsonville Pork & Chicken Traditional Bratwurst give these meatballs a bold flavor that is perfect as a Super Bowl party munchies.
2 egg whites
½ cup quick-cooking oats
1/3 cup bread crumbs
1 small onion, finely chopped
½ medium red bell pepper, finely chopped
1/3 crushed pineapple, drained
1 tablespoon cilantro, chopped
1 clove garlic, minced
1 teaspoon reduced-sodium soy sauce
½ teaspoon pureed ginger or 2 teaspoons minced fresh ginger
¼ teaspoon pepper
1 package (17.63 ounces) JOHNSONVILLE® Pork & Chicken Traditional Bratwurst or Original Brats
½ orange marmalade
½ cup reduced-sodium teriyaki sauce
Preheat oven to 350°F. In a large bowl, combine the first eleven ingredients to create the meatball mixture.
Remove sausage from casings. Crumble sausage over meatball mixture and mix well. Shape into 1-inch meatballs.
In a large skillet, heat oil over medium-high heat. In batches, cook meatballs until browned on all sides. Transfer to a shallow baking pan. Bake for 12 to 15 minutes or until a meat thermometer reads 170°F. For the glaze, in a saucepan, combine the marmalade, teriyaki sauce and sugar. Cook and stir over medium heat until sugar is dissolved. Drizzle meatballs with glaze. Serve meatballs over rice, or on small squares of Hawaiian Bread toasted in the oven.