Grilled Pork Meatballs with Pineapple-Chipotle Chutney

August 2009
Grilled Pork Meatballs with Pineapple-Chipotle Chutney

by 2 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • 1 1/4 pounds bulk pork Italian sausage
  • 2 scallions, finely chopped
  • Salt and pepper
  • 1 cup long-grain rice
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon vegetable oil
  • 4 slices canned pineapple in juice, finely chopped, plus 1/2 cup juice
  • 1 quarter of a chipotle chile in adobo sauce, finely chopped
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  1. In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into 16 meatballs.
  2. In a medium saucepan, bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.
  3. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.
  4. In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve on top of the rice.
Tip Swap it
  • Use ground turkey instead of Italian sausage.