Crockpot Sweet and Sour Meatballs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 336.3
- Total Fat: 6.3 g
- Cholesterol: 54.3 mg
- Sodium: 1,034.1 mg
- Total Carbs: 63.1 g
- Dietary Fiber: 3.1 g
- Protein: 18.4 g
View full nutritional breakdown of Crockpot Sweet and Sour Meatballs calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb ground turkey (I used 93% fat free)
1/2 cup bread crumbs
3 tbsp finely chopped onion
1 tsp salt
1/2 tsp Worcestershire sauce
2 tbsp soy sauce
1.5 tbsp parmesean cheese
.5 tbsp black pepper
1 tsp garlic powder
1 10 ounce package of frozen spinach (thawed and drained)
3/4 cup packed brown sugar
2 tbsp cornstarch
.66 cup white vinegar
1 can pineapple chunks (in juice, 20 oz)
1 tbsp soy sauce
1 pepper (your choice in color, red, green, etc) coarsely chopped
Directions
For the meatballs:
Combine the turkey, breadcrumbs, onion, salt, pepper, garlic pepper, spinach, worcestershire sauce, and 2 tbsp of the soy sauce in a bowl. Mix ingredients very well then roll into balls. Arrange in a single layer in a microwave proof baking dish. Cook on 90% power for 5-6 minutes. Allow some fat to drain off when moving meatballs to the crockpot. I used a square glass baking dish and was able to fit 16 meatballs in at one time.
For the sauce, mix the brown sugar and cornstarch in a skillet. Stir in pineapple juice (not the pineapple yet!), vinegar, and soy sauce. Heat to boiling, stirring constantly, then reduce heat and let simmer for a few minutes until it thickens.
Pour sauce over meatballs in crockpot, add green peppers on top. Cook on LOW for 5-7 hours. At the last hour, add about half of the can of pineapples (or as many to taste) to the top.
Serve over rice or noodles (not in stats).
Serving depends on how many meatballs you end up getting but I got 25 with how I did it and I figured a serving size of 4 meatballs.
Number of Servings: 6
Recipe submitted by SparkPeople user SABRINAP11.
Combine the turkey, breadcrumbs, onion, salt, pepper, garlic pepper, spinach, worcestershire sauce, and 2 tbsp of the soy sauce in a bowl. Mix ingredients very well then roll into balls. Arrange in a single layer in a microwave proof baking dish. Cook on 90% power for 5-6 minutes. Allow some fat to drain off when moving meatballs to the crockpot. I used a square glass baking dish and was able to fit 16 meatballs in at one time.
For the sauce, mix the brown sugar and cornstarch in a skillet. Stir in pineapple juice (not the pineapple yet!), vinegar, and soy sauce. Heat to boiling, stirring constantly, then reduce heat and let simmer for a few minutes until it thickens.
Pour sauce over meatballs in crockpot, add green peppers on top. Cook on LOW for 5-7 hours. At the last hour, add about half of the can of pineapples (or as many to taste) to the top.
Serve over rice or noodles (not in stats).
Serving depends on how many meatballs you end up getting but I got 25 with how I did it and I figured a serving size of 4 meatballs.
Number of Servings: 6
Recipe submitted by SparkPeople user SABRINAP11.