Prep Time: 15 min
Cook Time: 15 min
1 pound lean ground turkey
1/4 cup plain dry bread crumbs
1 large egg, lightly beaten
1 shallot, finely chopped
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon Chinese five-spice powder or ground allspice
2 teaspoons canola oil
2 (8-ounce) cans pineapple chunks, drained, liquid reserved
1/2 cup water
3 tablespoons ketchup
3 tablespoons apple cider vinegar
3 tablespoons packed light brown sugar
1 red bell pepper, cut into 1/2-inch pieces
3 scallions, thinly sliced
Mix together the turkey, bread crumbs, egg, shallot, ginger, garlic, salt, and five-spice powder until thoroughly combined. With damp hands, shape the mixture into 24 (11/2-inch) balls.
Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning until browned on all sides, about 5 minutes. Transfer to a plate. Wipe the skillet clean.
Add the reserved pineapple liquid, water, ketchup, vinegar, and brown sugar to the skillet; bring to a boil. Add the meatballs and bell pepper to the skillet. Reduce the heat, cover and simmer, stirring gently once or twice, until the meatballs are cooked through and the bell pepper is tender-crisp, 6 – 8 minutes. Gently stir in the pineapple chunks and scallions; heat through.
Original recipe courtesy Paula Deen: Shane’s Sweet and Sour Meatballs
Recipe Courtesy of Bobby and Jamie Deen