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.
16 (6-inch) bamboo skewers
1 can (8 oz.) pineapple chunks in juice
3 tablespoons frozen orange juice concentrate, thawed, divided
1 egg, slightly beaten
1 tablespoon water
1 teaspoon ground ginger
3/4 teaspoon garlic salt
3 cups Kellogg’s® Special K® Original cereal (crushed to 1 3/4 cups)
1 pound lean ground turkey
1 medium (about 8 oz.) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
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.