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Slow-Cooker Turkey Meatballs

Prep time 20 mins
Cook time 7 hrs, 30 mins
Yield Serves: 6 (serving size: 3 meatballs, 1 cup sauce)

Ingredients

  • 1 pound lean (85%) ground turkey
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 large egg, lightly beaten
  • 1/4 cup panko
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 red bell pepper, seeded, cut into 1/4-inch dice
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 1 20-oz. can pineapple chunks in 100% juice, drained, juice reserved

Nutrition Information

  • calories 260
  • fat 11 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15 g
  • carbohydrate 26 g
  • fiber 1 g
  • cholesterol 90 mg
  • iron 2 mg
  • sodium 556 mg
  • calcium 51 mg

How to Make It

  1. Line a plate with paper towels. Mix turkey, onion, garlic, ginger, egg, panko and salt in a bowl. Shape into 1 1/2-inch balls.

  2. Warm vegetable oil in a skillet over medium-high heat. Cook meatballs, turning, until browned, about 8 minutes. Drain on lined plate; transfer to slow cooker. Scatter bell pepper on top.

  3. Whisk together vinegar, soy sauce, sugar, crushed red pepper and 1 Tbsp. cornstarch; pour over meatballs. Cover; cook on low for 5 to 7 hours. Whisk remaining cornstarch into juice. During last 30 minutes of cooking, stir in pineapple and juice mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.