Ingredients
1 pound lean (85%) ground turkey
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
1 large egg, lightly beaten
1/4 cup panko
1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 red bell pepper, seeded, cut into 1/4-inch dice
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons packed light brown sugar
1/4 teaspoon crushed red pepper
2 tablespoons cornstarch
1 20-oz. can pineapple chunks in 100% juice, drained, juice reserved
Preparation
1. Line a plate with paper towels. Mix turkey, onion, garlic, ginger, egg, panko and salt in a bowl. Shape into 1 1/2-inch balls.
2. Warm vegetable oil in a skillet over medium-high heat. Cook meatballs, turning, until browned, about 8 minutes. Drain on lined plate; transfer to slow cooker. Scatter bell pepper on top.
3. Whisk together vinegar, soy sauce, sugar, crushed red pepper and 1 Tbsp. cornstarch; pour over meatballs. Cover; cook on low for 5 to 7 hours. Whisk remaining cornstarch into juice. During last 30 minutes of cooking, stir in pineapple and juice mixture.
Cooking Light DT
