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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Al Fresco Chicken Meatballs

Beyond spaghetti and meatballs: Teriyaki
Meatballs With Grilled Pineapple. Recipe
below. Photo and recipe courtesy Al Fresco.

 

If you’ve been watching America’s Next Great Restaurant on TV, you know about Saucy Balls, the restaurant concept of contestant Joey Galluzzi of Brooklyn, New York. His idea is to serve a menu of different meatballs and sauces.

Daniel Holzman and Michael Chernow, co-owners of New York City’s The Meatball Shop, actually beat Joey to the punch. But they already have a restaurant, so they’re not in the competition to get their concept funded by Chipotle founder Steve Ells, Bobby Flay and two other chef-investors.

If meatballs are calling your name, just head to your supermarket and pick up the first two flavors of the new Al Fresco chicken meatball line:

  • Tomato & Basil Meatballs, with Asiago and mozzarella cheeses
  • Teriyaki Ginger Meatballs with sweet pineapple
  •  
    Here’s the store locator. Look for the meatballs in the refrigerator section.

     

    Al Fresco is known for its all-natural chicken sausages, fully cooked and ready to heat and eat. The all-natural chicken meatballs are similarly delicious and easy to prepare.

    Made with lean chicken meat, the chicken meatballs contain 60% less fat and 40% less sodium than beef and pork meatballs. They’re a healthy option: all natural (no preservatives, nitrates or MSG) and gluten free. Enjoy them with pasta or rice, in a meatball hero or as an appetizer.

    APPETIZER RECIPE: GRILLED PINEAPPLE WITH TERIYAKI CHICKEN MEATBALLS
    Ingredients

  • 1 package (12 ounces) Al Fresco Teriyaki Ginger Chicken Meatballs
  • 3/4 pound fresh pineapple, sliced 3 inches x 3/4 inches
  • Cooking spray or extra virgin olive oil
  • 1/4 cup hoisin sauce
  • 2 tablespoons water
  • 2 fresh peppermint leaves
  •  
    Preparation
    1. Spray pineapple slices with cooking spray and grill or pan brown.
    2. Lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 inch wide (just big enough for the meatballs to sit on).
    3. Spray a separate medium skillet with cooking spray. Brown meatballs over medium high heat on both sides.
    4. Add water, cover and fully heat meatballs.
    5. Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
    6. Set on a platter or individual serving plates. Garnish with fresh mint. Place remaining hoisin sauce in a small dipping bowl. Serve immediately.

      





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