Sweet & Sour Meatballs

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.

 

Ingredients

  • 1 20 oz. can pineapple chunks
  • 3 tablespoons River Run Honey Ginger Balsamic
  • 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 oz. ground turkey breast
  • 8 oz. ground pork
  • 2 teaspoons River Run Extra Virgin Olive Oil
  • 1 large red bell pepper, cut into 1 in. pieces
  • 1/2 cup sliced scallion greens

Directions

1) Preheat the 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 honey ginger balsamic, 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 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 over mix). 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 extra virgin olive 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 tooth pick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.

7) Make ahead tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating