Sweet and Sour Turkey Meatballs
Sweet & Sour Meatballs with turkey meatballs, pineapple and bell peppers, all coated in a homemade sweet and tangy sauce. A great appetizer or main course.
Servings: 6 servings
Ingredients
- 1 20-ounce can pineapple chunks juice reserved
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons packed light brown sugar
- 1/3 cup water
- 3 tablespoons cornstarch
- 30 fully cooked meatballs Your favorite recipe or frozen
- 1 large green pepper, seeded and membranes removed cut into 1-inch pieces
- garnishes: thinly sliced green onions, sesame seeds
Instructions
- Drain pineapple and set aside, reserving the juice. Whisk together 1/3 cup water and 3 tablespoons cornstarch in a small bowl and set aside.
- Add water to the pineapple juice if needed to measure 1 cup, then pour into a large saute pan or skillet over medium heat. Add rice vinegar, soy sauce and brown sugar to the pineapple juice and stir until smooth.
- Bring to a simmer, then add the cornstarch mixture to the skillet.
- Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
- Simmer, uncovered, until heated through; about 20 minutes.
- Garnish with thinly sliced green onions and sesame seeds, if desired.
Notes
Store leftover meatballs with sweet and sour sauce in an airtight container in the refrigerator for 3-4 days. Reheat in a pan on the stove or in the microwave for individual portions.
To freeze, place meatballs with the sauce in an airtight container or freezer bag. Freeze for up to 6 months. Thaw in the refrigerator overnight and heat on the stove.
Nutrition
Calories: 237kcal | Carbohydrates: 21g | Protein: 20g | Cholesterol: 85mg | Sodium: 499mg | Potassium: 369mg | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 15.9mg | Calcium: 5mg | Iron: 0.2mg
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