Ground turkey is an often-overlooked source of healthy protein and these meatballs come full of vegetables for added nutritional value.
By Faith Gorsky
Sweet and Sour Turkey Meatballs
- Total Time: 1 hour
- Yield: 6 1x
Description
Ground turkey is an often-overlooked source of healthy protein and these meatballs come full of vegetables for added nutritional value.
Ingredients
Scale
Meatballs:
- 1 tablespoon canola oil, divided
- 1 (15.5 oz/439 g) can no-salt-added pinto beans, rinsed and well drained
- 1 lb (450 g) ground turkey
- 1 medium onion, peeled and grated
- 2 medium carrots, scrubbed and grated
- 2 large cloves garlic, crushed using a mortar and pestle or grated on a microplane
- 1/2-inch piece fresh ginger, grated on a microplane
- 2 teaspoons low-sodium soy or tamari sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg, lightly beaten
- 4 tablespoons breadcrumbs (or a little more as needed)
Sauce:
- 2 tablespoons canola oil
- 2 medium red bell peppers, de-seeded and coarsely chopped
- 1 large onion, chopped
- 6 cloves garlic, crushed using a mortar and pestle or grated on a microplane
- 1-inch piece fresh ginger, grated on a microplane
- 6 tablespoons (90 ml) apple cider vinegar
- 4 tablespoons (60 ml) low-sodium soy or tamari sauce
- 1 tablespoon honey (or more to taste)
- 1/4 teaspoon ground black pepper
- 1 (20 oz/570 g) can chunk pineapple in pineapple juice
- 2 tablespoons cornstarch dissolved in 1/2 cup (120 ml) cold water to form a slurry
Other:
- 3 scallions, green and white parts, thinly sliced, for garnish (optional)
Instructions
- For the meatballs, preheat the oven to 400F. Line a large baking sheet with parchment paper or a silpat liner and drizzle on 1/2 tablespoon oil, spreading it around.
- Add the beans to a large bowl and mash them coarsely with a potato masher. Use your hands to mix in all remaining meatball ingredients (except the remaining 1/2 tablespoon canola oil), but do not over-mix.
- Use your hands to scoop out the meat mixture and roll it into meatballs (I make mine about 1 1/2 tablespoons and I get about 25 meatballs). Line the meatballs on the prepared baking sheet and drizzle on the remaining 1/2 tablespoon oil.
- Bake until fully cooked, about 20 to 25 minutes, flipping the meatballs once.
- Start cooking the sauce when the meatballs have about 10 minutes left to cook. To make the sauce, heat the oil in a large skillet over medium to medium-high heat; add the bell pepper and onion, and cook until starting to soften and brown in places, about 5 minutes, stirring occasionally. Add the garlic and ginger, and cook 1 minute more, stirring constantly.
- Add the vinegar, soy sauce, honey, black pepper, and pineapple (with juices), and bring up to a boil. Once boiling, add the cornstarch slurry; let it come back up to a boil, stirring constantly, and then turn off the heat (the sauce will be thickened).
- To serve, very gently toss the meatballs in the warm sauce (be careful so they don’t break up). Transfer to a serving bowl and sprinkle on the scallion, if using.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Main
