Recipe by Health July 2013


Recipe Summary test

20 mins
7 hrs 30 mins
7 hrs 50 mins
Serves: 6 (serving size: 3 meatballs, 1 cup sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef'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

Nutrition Facts

260 calories; fat 11g; saturated fat 3g; protein 15g; carbohydrates 26g; fiber 1g; cholesterol 90mg; iron 2mg; sodium 556mg; calcium 51mg.