Sweet-&-Sour Meatballs

3.8 (11)
Sweet-&-Sour Meatballs

These bite-size sweet-and-sour meatballs, drizzled with a pineapple- and soy-based sauce, make a great appetizer. Shredded carrot and finely diced pineapple keep the meatballs moist, while fresh ginger and Chinese five-spice powder amp up the flavor.

Yield: 36 meatballs
Active Time: 60
Total Time: 60

Ingredients

  • 1 20-ounce can pineapple chunks
  • 3 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1 large egg
  • 1 medium carrot, shredded
  • 1/4 cup finely chopped scallion whites
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons Chinese five-spice powder
  • 3/4 teaspoon salt
  • 8 ounces ground turkey breast
  • 8 ounces ground pork
  • 2 teaspoons canola oil
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1/2 cup sliced scallion greens

Preparation

  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.

Tips & Notes

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

Nutrition

Nutrition Per Serving

calories 37
fat 1 g (0 g sat, 0 g mono)
cholesterol 12 mg
carbohydrates 4 g
protein 3 g
fiber 0 g
sodium 101 mg
potassium 76 mg

Nutrition Bonus

Carbohydrate Serving 0

Exchanges 1/2 lean meat

From EatingWell March/April 2012