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Pineapple Beef Ball Buffet Recipe
|Canned pineapple chunks||13 1⁄2 Ounce (1 Can)|
|Rice||1 Cup (16 tbs)|
|Salt||2 3⁄4 Teaspoon|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Dill weed||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Lean ground beef||1 Pound|
|Egg||1 , slightly beaten|
|Fine soft bread crumbs||1 Cup (16 tbs)|
|Instant minced onion||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2070 Calories from Fat 424
% Daily Value*
Total Fat 48 g73.6%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 479 mg
Sodium 7188.5 mg299.5%
Total Carbohydrates 279 g93.1%
Dietary Fiber 12.9 g51.5%
Sugars 64.2 g
Protein 124 g248.1%
Vitamin A 75.5% Vitamin C 128.3%
Calcium 49.8% Iron 121.2%
*Based on a 2000 Calorie diet
Add enough water to reserved syrup to make 1 1/2 cups liquid and pour into a saucepan.
Add the rice and 1 teaspoon salt and bring to a boil.
Simmer for about 15 minutes or until rice is dry and fluffy.
Add the pineapple, 1/2 teaspoon salt, tomatoes, dillweed and parsley.
Combine remaining salt and remaining ingredients and shape into 1-inch balls.
Brown on all sides in 1 tablespoon fat in a skillet.
Add to pineapple mixture and mix well.
Place in a 2-quart baking dish.
Bake in 375-degree oven for 25 minutes or until heated through.