COCKTAIL MEATBALLS WITH PINEAPPLE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
2 EACH (2 MEATBALLS)
Amount Per Serving
Calories 147
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.4g
12%
Cholesterol 49mg
16%
Sodium 136mg
6%
Total Carbohydrate 7.9g
3%
Dietary Fiber 0.5g
2%
Protein 11.7g
23%
Vitamin A 10%
Vitamin C 19%
Calcium 2%
Iron 8%
Total Time

75 min.

Serving & Size

2 EACH (2 MEATBALLS)

Yields

The perfect blend of savory and sweetness. V8 Vegetable Juice brings out the heartiness of the ground beef while pineapples add a whole new dimension to the finished flavor!

Nutrition Facts

Nutrition Facts
Serving Size
2 EACH (2 MEATBALLS)
Amount Per Serving
Calories 147
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.4g
12%
Cholesterol 49mg
16%
Sodium 136mg
6%
Total Carbohydrate 7.9g
3%
Dietary Fiber 0.5g
2%
Protein 11.7g
23%
Vitamin A 10%
Vitamin C 19%
Calcium 2%
Iron 8%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
pineapple chunks 20 oz. 2 1/2  cups
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice cups
cornstarch 1 oz. 0 1/4  cups
1. Drain pineapple, reserving syrup. Reserve pineapple.

2. In bowl, whisk together reserved pineapple syrup with 1 1/4 cups vegetable juice and cornstarch. Hold. CCP: Refrigerate below 40°F.
Weight Measure
85% lean ground beef 2 lb.
bread crumbs, dry, plain 2 oz. 0 1/2  cups
egg, large, beaten ea.
garlic powder tsp.
black pepper, ground tsp.
vegetable oil tbsp.
3. In a large bowl, mix thoroughly remaining vegetable juice, beef, bread crumbs, eggs, garlic and pepper. Shape firmly into 48 (1) balls.

4. Heat oil in large skillet over medium-high heat; add meatballs, 12 at a time, and cook until evenly browned. Remove meatballs as they brown and drain. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.

5. Pour reserved cornstarch mixture into hot skillet and heat, whisking constantly, until mixture boils and thickens. Return meatballs to skillet. Add reserved pineapple and cook over low heat 5 minutes or until meatballs are heated through. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher.

6. To Serve: Serve in chafing dish with food picks to serve, 2 meatballs per serving.
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