Show Image Print Now

Sweet-&-Sour Meatballs

http://www.eatingwell.com/recipes/sweet_sour_meatballs.html

From EatingWell:  March/April 2012

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.

36 meatballs | Active Time: 1 hour | Total Time: 1 hour

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.

Nutrition

Per serving : 37 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 12 mg Cholesterol; 4 g Carbohydrates; 3 g Protein; 0 g Fiber; 101 mg Sodium; 76 mg Potassium

0 Carbohydrate Serving

Exchanges: 1/2 lean meat

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