Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce. Combine all ingredients except green papper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more. Serve with rice. You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Years Eve. Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4|
|Calories from Fat: 177 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 126.6mg||39 %|
|Sodium 436.3mg||15 %|
|Potassium 513mg||13 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 51.9g|
|Protein 26g||37 %|
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Calories per serving: 532
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