Serves: 6 (serving size: 3 meatballs, 1 cup sauce)
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
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.
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