- 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
- 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
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.
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.
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.
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.