Ingredients
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1 pound lean (85%) ground turkey -
2 tablespoons finely chopped onion -
2 cloves garlic, finely chopped -
1 teaspoon grated fresh ginger -
1 large egg, lightly beaten -
1/4 cup panko -
1/2 teaspoon salt -
1 tablespoon vegetable oil -
1/2 red bell pepper, seeded, cut into 1/4-inch dice -
1/4 cup rice vinegar -
2 tablespoons soy sauce -
2 tablespoons packed light brown sugar -
1/4 teaspoon crushed red pepper -
2 tablespoons cornstarch -
1 20-oz. can pineapple chunks in 100% juice, drained, juice reserved
Preparation
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Watch the video: How to Make Slow-Cooker Turkey Meatballs
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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.
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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.
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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.
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Prep Time:
-
Cook Time:
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Yield:
Serves: 6 (serving size: 3 meatballs, 1 cup sauce)
Nutritional Information
| Calories per serving: |
260 |
|---|---|
| Fat per serving: |
11g |
| Saturated fat per serving: |
3g |
| Monounsaturated fat per serving: |
0.0g |
| Polyunsaturated fat per serving: |
0.0g |
| Protein per serving: |
15g |
| Carbohydrate per serving: |
26g |
| Fiber per serving: |
1g |
| Cholesterol per serving: |
90mg |
| Iron per serving: |
2mg |
| Sodium per serving: |
556mg |
| Calcium per serving: |
51mg |
