Prep time
10 MIN
Total time
40 MIN
Serves
4

Ingredients

Directions

  1. Combine chicken,egg and bread crumbs in medium bowl. Form into 1¼” (3 cm) balls – about 18 to 20.
  2. Brown chicken meatballs in large non-stick skillet at medium-high heat,turning often.
  3. Combine soup,pineapple,plum sauce,ginger and pepper. Add to skillet and heat to a boil. Reduce heat to low. Cover and simmer for 10 minutes or until meatballs are cooked through. Serve over hot cooked brown rice.
  4. Pineapple Plum Turkey Meatballs: Choose extra lean ground turkey to replace the chicken in this mouth-watering recipe.

Recipe tips

Cayenne pepper gives an extra flavour kick to the sauce – replace the ground black pepper with the same amount of cayenne.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • Rating by Anik

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    Anik K. | August 3, 2013

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  • Rating by Anna

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    Anna V. | December 19, 2012

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    Michèle L. | November 27, 2012

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  • Review by Kachandra H.

    I would make this again. Next time I may try using apples, as my husband doesnt care for pineapples. I would definately make this again!!!

    Kachandra H. | October 4, 2012

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  • Rating by Gaétane

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    Gaétane B. | September 28, 2012

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