Grilled Pork Meatballs with Pineapple-Chiptole Chutney

From Everyday with Rachael Ray



Ingredients:
1 1/4 pounds bulk pork Italian sausage
2 scallions, finely chopped
Salt and pepper
1 1/2 cups long-grain rice
1 1/2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
4 slices canned pineapple in juice, finely chopped, plus 1/2 cup juice
One-quarter of a chipotle chile in adobo sauce, finely chopped
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro

Directions:
1. In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into 16 meatballs.

2. In a medium saucepan, bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.

3. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.

4. In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve on top of the rice.

Comments:
I didn't want to buy a whole can of chipotle in adobo for one quarter of one pepper. So I got a serrano instead and chopped that up. Added some nice heat. Which I managed to get in my eye even though I wore gloves while chopping. Argh. Stupid pepper.

Anyway.

This was good. I'm not sure why it's called "grilled" meatballs when you don't grill them, but whatever. Adam liked the meatballs best, but didn't mind the other components. Of course, I preferred the rice and pineapple.