Sweet-&-Sour Meatballs
Recipe: #33561
October 19, 2019
Categories: Turkey, Pineapple, Appetizers, Peppers, Oven Bake, Gluten-Free, Non-Dairy, Hot Appetizers, more
"This is out of an Eatingwell magazine...freeze cooked meatballs in sauce airtight for up to 3 months...defrost before reheating...I made these and I guess my meatballs were on the large size...I got a total of 25...I didn't have enough red bell peppers so used both green and yellow...the hubby and I had a few for our test run...the rest are in the freezer for another friend get together that's coming up..."
Ingredients
Nutritional
- Serving Size: 1 (41.1 g)
- Calories 59
- Total Fat - 3.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 16.6 mg
- Sodium - 137.9 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 0.4 g
- Sugars - 2.4 g
- Protein - 3 g
- Calcium - 8.8 mg
- Iron - 0.4 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
Step 2
Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed dried pepper flakes. Set aside.
Step 3
Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remain pineapple chunks for the sauce. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 1 tablespoon each, make 36 small meatballs. Bake on the prepared baking sheet unit just cooked through, about 15 minutes.
Step 4
Heat oil in a large skillet over medium heat. Add bell pepper and cook for 1 minute. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 minute. Stir in the remaining pineapple and the cooked meatballs.
Step 5
To serve, thread a meatball and a piece of pineapple and a pepper onto a small skewer or toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.
Tips
- 36 short skewers or toothpicks