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
Provided by: EatingWell
Per Single Serving / Serves 36 Total
- Calories 37
- Calories from fat 9
- Total Fat 1gm 2%
- Sodium 101mg 4%
- Total Carbohydrates 4gm 1%
- Protein 3gm
- Cholesterol 12mg 4%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.