Ingredients
1 pounds beef, boneless chuck shoulder pot roast
8 ounce(s) turkey, ground
1 onion(s)
2 clove(s) garlic
1/4 cup(s) oats
1 large egg white(s)
1 teaspoon pumpkin pie spice
1 teaspoon thyme, dried
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 1/2 cup(s) orange juice
8 ounce(s) pineapple, crushed
2 tablespoon soy sauce
1/2 tablespoon sugar, brown (packed)
1/2 teaspoon ginger
1/8 teaspoon salt
Preparation
1. Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.
2. Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.
3. For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.
4. With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.
5. Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days.
