Ginger Meatball Kabobs
Warm, aromatic, ginger-scented meatballs complement the juicy sweetness of pineapple in this kabob recipe. They make a refreshing change for dinner.
PREP TIME (MIN)
20
TOTAL TIME (MIN)
40
SERVINGS
8
Ingredients
- 16(6-inch) skewers
- 1 can (8 oz.)pineapple chunks in juice
- 3 tablespoonsfrozen orange juice concentrate, thawed, divided
- 1egg, slightly beaten
- 1 tablespoonwater
- 1 teaspoonground ginger
- 3/4 teaspoongarlic salt
- 3 cups
Kellogg’s® Special K® Original cereal (crushed to 1 3/4 cups) - 1 poundlean ground turkey
- 1 medium (about 8 oz.)zucchini, halved lengthwise and cut into 1/2-inch-thick slices
Directions
1. Place skewers in pan. Add enough water to cover. Let stand at least 15 minutes. Drain. Place metal rack in 15 x 10 x 1-inch baking pan. Lightly coat rack with cooking spray. Set aside. 2. Drain pineapple, reserving1/4 cup of the juice. In small bowl stir together reserved juice and 2 tablespoons of the orange juice concentrate. Set aside. 3. In bowl combine egg, the remaining 1 tablespoon orange juice concentrate, water, ginger and garlic salt. Stir in KELLOGG’S SPECIAL K Original cereal. Add turkey; mix well. Shape into twenty-four 1 1/2-inch meatballs. 4. Alternately thread pineapple chunks, meatballs and zucchini slices onto skewers. Place on rack in pan. Bake at 350°F for 15 minutes. Brush with pineapple-orange juice mixture. Bake at 350°F for 5 to 10 minutes more or until turkey is no longer pink and internal meatball temperature reaches 165°F.
