Pineapple Plum Chicken Meatballs
- Combine chicken,egg and bread crumbs in medium bowl. Form into 1¼” (3 cm) balls – about 18 to 20.
- Brown chicken meatballs in large non-stick skillet at medium-high heat,turning often.
- 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.
- Pineapple Plum Turkey Meatballs: Choose extra lean ground turkey to replace the chicken in this mouth-watering recipe.
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
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