Slow-Cooker Turkey Meatballs

Yield: Serves: 6 (serving size: 3 meatballs, 1 cup sauce)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15g
  • Carbohydrate: 26g
  • Fiber: 1g
  • Cholesterol: 90mg
  • Iron: 2mg
  • Sodium: 556mg
  • Calcium: 51mg

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

Preparation

  1. 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. 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. 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.
Note:

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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