Sweet & Sour Meatballs 

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Maple-Trout-Lilli writes: 

Sweet & Sour Meatballs 
From the kitchen of Maple Trout Lilli 

This savory recipe is sure to be a crowd pleaser. 

1 20 oz. can unsweetened pineapple chunks
3 TBS unseasoned rice vinegar
2 TBS ketchup
2 TBS reduced-sodium soy sauce
1 TBS Nebraska Knoll Maple Syrup
2 tsp. cornstarch
¼ tsp. crushed red pepper
1 large egg
1 medium carrot shredded
¼ cup chopped scallion whites
2 TBS 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" pieces
½ cup sliced scallion greens

Preheat Oven to 450.

Line baking sheet with foil and lightly coat with oil.

Drain pineapple juice into a small bowl and whisk in vinegar, ketchup, soy sauce, Nebraska Knoll Maple Syrup, cornstarch and crushed red pepper.  Set aside.

Finely chop enough pineapple to yield ½ cup.  Press out excess moisture.  Reserve remaining pineapple chunks.

Lightly beat egg in large bowl.  Stir in carrot, scallion whites, ginger, five-spice powder, salt and finely chopped pineapple.  Add turkey and pork; gently mix to combine.  Using a scant tablespoon each, make 36 small meatballs.  Bake until just cooked through about 15 minutes.

Meanwhile, heat oil in 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 remaining pineapple and the cooked meatballs.

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

Adapted from Eating Well Magazine
Submitted by Maple-Trout-Lilly