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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
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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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