3/4 cup(s) pineapple, canned, crushed, in juice drained well
1/4 cup(s) oatmeal finely pulsed in a food processor
2 green onion finely chopped
4 teaspoon(s) red curry paste
1 large egg slightly beaten
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 1/4 pound(s) ground chicken
2 Boston lettuce head
Recipe from The Oregonian, 2012
Nutrition Facts: Calories 226, Fat 15g, Carbs 16g, Protein 15g
1/2 cup(s) coconut milk
1/3 cup(s) water
1/4 cup(s) hoisin sauce
2 tablespoon(s) peanut butter
1 teaspoon(s) red wine vinegar
2 teaspoon(s) sugar
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. In a large bowl, stir together the drained pineapple, ground oatmeal, scallions, curry paste, egg, salt and white pepper. Add the chicken and gently combine; do not overmix. Use a tablespoon measure to scoop up the meat mixture and gently roll between palms to form balls. Should make about 5-6 per serving. Place the meatballs on the baking sheet and bake until cooked through, 18- 20 minutes. Allow to cool.
While the meatballs are cooking, make the dipping sauce by whisking together the coconut milk, water, hoisin sauce, peanut butter, vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat and cook for 30 seconds. Pour the sauce into a small bowl and allow it to cool while the meatballs finish baking.
Gently pull the lettuce leaves apart, wash off any dirt, drain and spin or pat dry. Pack lettuce in ziplock bags with paper towels. Package cooled meatballs and sauce separately.