Overhead image of Turkey Sausage Rice Balls with Pineapple in a stove top pan.

Turkey Sausage Rice Balls with Pineapple

Looking for a great way to reinvent leftover rice? Look no forward than this Turkey Sausage Rice Balls and Pineapple recipe!

  • Servings
    4
  • Serving Size
    6 meatballs; ½ pineapple mix

Ingredients

Sausage Balls

  • 1 pound sweet or hot Italian turkey sausage, casings removed
  • 1 cup cooked white rice
  • 1 jalapeno, seeded and finely chopped
  • 2 tablespoons flour
  • 1 tablespoon grated ginger
  • egg, beaten
  • 1 tablespoon canola oil

Sauce

  • 1 (20 ounce) can pineapple tidbits (with juice)
  • 2-3 tablespoons sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons hoisin sauce

Directions

  • Combine the sausage ball ingredients in a medium bowl. Shape into 24 balls, about 1-inch each.
  • Heat oil in a large nonstick skillet over medium heat. Tilt skillet to coat bottom lightly. Add the sausage balls and cook 12-14 minutes or until no longer pink in center, turning frequently.*
  • Meanwhile, combine the sauce ingredients in a medium bowl. Stir until well blended and set aside.
  • Increase the heat to medium high, add the pineapple mixture. Bring to a boil and cook 10 minutes or until thickened slightly. Do NOT stir. Remove from heat, gently stir to coat sausage balls evenly.

Recipe Notes

Cook’s Note: Use a fork and tablespoon to turn balls over easily while cooking

Cook’s Note: Serve as is or over snow peas or asparagus spears, if desired.

Nutrition Facts

  • Serving 6 meatballs; ½ pineapple mix
  • Calories 420
  • Total Fat 15g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 120mg
  • Sodium 890mg
  • Carbohydrates 48g
  • Dietary Fiber 2g
  • Sugar 29g
  • Protein 24g