Polynesian Meatballs

Polynesian Meatballs

Minute(R) Rice 0

"Sweet and spicy meatballs... with whole-grain brown rice."

Ingredients {{adjustedServings}} servings 352 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions.
  2. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
  3. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well.
  4. Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
  5. While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.
  6. Top cooked meatballs with sauce.
Tips & Tricks
Easy Slow Cooker Meatballs

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  • If desired, serve meatballs over additional hot cooked rice and sprinkle with additional green onions.
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Reviews 8

  1. 12 Ratings


Lesson: Do NOT used undercooked rice. Oops! It absorbed all the moisture from the meat so the meatballs were D.R.Y. and coulda used a lil salt. The sauce was amazing though..I reduced it to make it thicker and the ginger and nutmeg MAKE it!


We loved this recipe! YUMMY! I used ground chicken and made a couple changes. I did not use the marmalade in the sauce (we like our sauce a little more spicy than sweet). Instead, I put in two Tbsp. spicy barbecue sauce and I also added some fresh garlic into the sauce. It turned out great. I didn't have minute rice, so I just cooked some regular brown rice and used 2 cups of cooked rice. That's probably less than 2 cups of uncooked minute rice, but the meatballs turned out moist and firm--not crumbly at all!


We made these for a football game and love them. The flavors mend well together and we plan to have them again. Followed the recipe as stated. Great, great recipe! Five stars!