Sweet-&-Sour Meatballs

Made it,
Loved it.

Serving size 36

Prep Time 1HR

Total Time 1HR

Ingredients

1 can 20-ounce pineapple chunks
3 Tbsp rice vinegar
2 Tbsp ketchup
2 Tbsp reduced-sodium soy sauce
1 Tbsp brown sugar
2 tsp cornstarch
¼ tsp crushed red pepper
1 large egg
1 medium carrot, shredded
¼ cup finely chopped scallion whites
2 Tbsp minced fresh ginger
1 ½ tsp Chinese five-spice powder
¾ tsp salt
8 oz ground turkey breast
8 oz ground pork
2 tsp canola oil
1 large red bell pepper, cut into 1-inch pieces
½ cup sliced scallion greens

Directions

1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.

2. Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed red pepper. Set aside.

3. Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce.

4. 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 until just cooked through, about 15 minutes.

5. 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.

6. To serve, thread a meatball and a piece of pineapple and/or pepper onto a small skewer or toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.

To Make Ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating. Equipment: 36 short skewers or toothpicks