Meatballs, they’re good any time of year, slowly cooked in the oven in a rich tomato sauce.
- 1 lb Ground Turkey
- 1 Egg
- 1/4 cup Whole Wheat Bread Crumbs
- 1 tsp minced Ginger
- 1 tsp minced Garlic
- 8 oz can of Crushed Pineapple (drain & reserve juice)
- 1/4 cup finely chopped Scallions (Green Onions)
- 1/4 cup diced Red Pepper
- 1/4 cup diced Green Pepper
- 1/4 cup roughly chopped onions
- 1 tbsp dried Chili Flakes (spicy!)
- 2 tbsp Soya Sauce
- 1 tbsp brown sugar (Splenda preferred!)
- 1 cup Chicken Broth (low sodium)
- 1/3 cup ketchup
- 3 tbsp Rice Wine Vinegar
- Salt & Pepper to taste
- Cornstarch (optional – see #6 below)
Preheat oven to 350°.
- Combine turkey, ginger, garlic, egg, bread crumbs, chili flakes, 3 – 4 tablespoons of the pineapple juice, scallions and a dash of salt and pepper in a large bowl. Mix well, cover and place in fridge for at least 1 hour.
- Spray baking sheet with Pam.
- Remove meatball mixture from fridge and form a bunch of 1″ – 1.5″ meatballs, place on baking sheet. Bake for 15 minutes, rotating at halfway point (just trying to lightly cook the outside).
- Combine remaining ingredients in a bowl, mix well, and cover meatballs.
- Continue to cook for an additional 45 minutes.
- If the sauce hasn’t thickened to your liking, remove the meatballs and put the sauce on a stove top burner over medium-high heat. Mix 1 tbsp cornstarch with 1/4 cup cold water and add to the sauce, stirring vigorously. This should thicken it up.
- Serve over brown (or white) rice.