Rating: 3.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray.

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  • Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed red pepper. Set aside.

  • Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remaining pineapple chunks for the sauce.

  • 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.

  • 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.

  • 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

Make Ahead Tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

Equipment: 36 short skewers or toothpicks

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

37 calories; protein 2.9g; carbohydrates 4.1g; dietary fiber 0.3g; sugars 3.2g; fat 1.2g; saturated fat 0.3g; cholesterol 12.4mg; vitamin a iu 470.1IU; vitamin c 7.9mg; folate 5.3mcg; calcium 7.8mg; iron 0.3mg; magnesium 5mg; potassium 75.4mg; sodium 100.4mg; added sugar 1g.
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Reviews (4)

5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/06/2012
Simply fabulous This was a great recipe. The meatballs had a lot of flavor without the sauce but with it fabulous. I served the meatballs in the sauce with rice for dinner. Even my fussy daughter actually liked them (and she doesn't like turkey or pork). A keeper Pros: Moist and very tasty easy appetizer or even dinner Cons: A little time consuming in prep Read More
Rating: 3 stars
03/27/2012
good flavor but fell apart my meatballs fell apart when baking. flavors were good but i think i should have added some panko or put in freezer for a bit...it ended up being a big mess. Read More
Rating: 2 stars
07/12/2013
Tasty meatballs sauce too tangy/sweet The sauce was too tangy/sweet for me. Maybe it was too much rice vinegar. I felt that the sauce lacked a deep rounded flavor. Was very disappointed with the sauce unfortunately. Pros: meatballs were flavorful and moist Cons: unhappy with the sauce Read More
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Rating: 2 stars
11/17/2014
Listed as gluten-free but.... This recipe is listed as gluten-free. However be sure to use gluten-free soy sauce as regular soy sauce is not gluten-free. Read More
Rating: 5 stars
04/20/2020
The meatballs were tasty. However next time I would refrigerate the meatballs for at least 20 minutes so they stay firmer when cooking. And just for the future onion worked in place of scallion and dried ginger worked well in place of fresh. Also I used all ground pork because I didn t have any turkey and it was good. I did not serve this recipe as bite-size appetizers but as dinner with brown rice! It was great! I will definitely make this again! Thank you Read More