Sweet and Sour Meatballs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 228.4
- Total Fat: 7.3 g
- Cholesterol: 56.0 mg
- Sodium: 913.9 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.0 g
- Protein: 16.3 g
View full nutritional breakdown of Sweet and Sour Meatballs calories by ingredient
Introduction
Layers of flavor fill your mouth with this fabulous family asian meatball recipe! (No tomatoes in this recipe - sweet and sour meatballs are SO much better without it! You will love the variation!) Layers of flavor fill your mouth with this fabulous family asian meatball recipe! (No tomatoes in this recipe - sweet and sour meatballs are SO much better without it! You will love the variation!)Number of Servings: 6
Ingredients
-
1 lb ground turkey
1 egg white
1/4 c chopped onion
1 tsp salt
Dash of pepper
1 tbsp + 2 tbsp soy sauce
1 tbsp + 2 tbsp corn starch
1 can pineapple chunks, drained (save juice)
1/2 c julienned bell pepper (optional)
1 tbsp apple cider vinegar
2 tbsp brown sugar
3/8 tsp pure stevia powder
6 tbsp water
Directions
1. Mix beef, onion, 1 tbsp corn starch, 1 tbsp soy sauce, egg white, salt and pepper together. Form into golf sized balls. Saute with non stick cooking spray until cooked through in a large skillet. Drain meatballs on paper towels.
2. Add bell peppers to skillet at this time, if desired, and saute until crisp tender. Remove from skillet and set aside.
3. If juice saved from pineapple does not equal at least 1 cup, add water to make it equal 1 cup. Pour pineapple juice into skillet meat was cooked in and bring to a boil. (The "yum yums" left over from cooking the meat takes this recipe "up a notch"!) While it reaches boiling point, whisk together vinegar, sugar, stevia, water, remaining soy sauce and remaining corn starch. Once juice boils, add soy sauce mixture and bring to a boil again.
4. Add pineapple chunks and meatballs to sauce and heat through. Serve over quinoa or brown rice if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYANA.
2. Add bell peppers to skillet at this time, if desired, and saute until crisp tender. Remove from skillet and set aside.
3. If juice saved from pineapple does not equal at least 1 cup, add water to make it equal 1 cup. Pour pineapple juice into skillet meat was cooked in and bring to a boil. (The "yum yums" left over from cooking the meat takes this recipe "up a notch"!) While it reaches boiling point, whisk together vinegar, sugar, stevia, water, remaining soy sauce and remaining corn starch. Once juice boils, add soy sauce mixture and bring to a boil again.
4. Add pineapple chunks and meatballs to sauce and heat through. Serve over quinoa or brown rice if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYANA.
Member Ratings For This Recipe
-
KATEM325
-
GYMCRAZED
-
KARENLENGYEL
-
CSDAYS
-
CD4166888
-
FOODGAL1
-
MELSGIRLS
-
KEVOLD
-
MRSHONEYC
-
BEEJAY50