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    Sweet & Sour Meatballs

    WebMD Recipe from EatingWell.com

    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.

    This Recipe Is:
    Ingredients
    Prep: 1 hour | Total Time: 1 hour
    • 1   20-ounce can
      pineapple chunks
    • 3   tablespoons
      rice vinegar
    • 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   ounces
      ground turkey breast
    • 8   ounces
      ground pork
    • 2   teaspoons
      canola oil
    • 1  
      large red bell pepper, cut into 1-inch pieces
    • 1/2   cup
      sliced scallion greens
    Instructions
    1. Preheat 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 vinegar, 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 pineapple 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 overmix). 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 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 toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.

     

    Nutritional Information

    Makes: 36 meatballs
    • Calories37
    • Fat1 g
      • Saturated fat0 g
    • Cholesterol12 mg
    • Carbohydrates4 g
      • Dietary fiber0 g
    • Protein3 g
    • Sodium101 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

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