Maple-Trout-Lilli writes:
Sweet & Sour Meatballs
From the kitchen of Maple Trout Lilli
This savory recipe is sure to be a crowd pleaser.
1 20 oz. can unsweetened pineapple chunks
3 TBS unseasoned rice vinegar
2 TBS ketchup
2 TBS reduced-sodium soy sauce
1 TBS Nebraska Knoll Maple Syrup
2 tsp. cornstarch
¼ tsp. crushed red pepper
1 large egg
1 medium carrot shredded
¼ cup chopped scallion whites
2 TBS minced fresh ginger
1 ½ tsp Chinese five-spice powder
¾ tsp. salt
8 oz ground turkey breast
8 oz ground pork
2 tsp. canola oil
1 large red bell pepper, cut into 1" pieces
½ cup sliced scallion greens
Preheat Oven to 450.
Line baking sheet with foil and lightly coat with oil.
Drain pineapple juice into a small bowl and whisk in vinegar, ketchup, soy sauce, Nebraska Knoll Maple Syrup, cornstarch and crushed red pepper. Set aside.
Finely chop enough pineapple to yield ½ cup. Press out excess moisture. Reserve remaining pineapple chunks.
Lightly beat egg in large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and finely chopped pineapple. Add turkey and pork; gently mix to combine. Using a scant tablespoon each, make 36 small meatballs. Bake until just cooked through about 15 minutes.
Meanwhile, heat oil in 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 remaining pineapple and the cooked meatballs.
To serve, thread a meatball and a pepper onto a small skewer or toothpick. Transfer to a platter and drizzle w/sauce an sprinkle with scallion greens.
Adapted from Eating Well Magazine
Submitted by Maple-Trout-Lilly
