1 lb GROUND TURKEY
1 egg, slightly beaten
1/2 c seasoned breadcrumbs
1 tbsp dried onion flakes
1 tbsp green bell pepper, chopped
2 tbsp Hoisin sauce
Non-stick vegetable cooking spray As Needed
2 tbsp cornstarch
1/2 c brown sugar, lightly packed
1 20-oz can pineapple chunks, drained and juice reserved
1/3 c water
1 tbsp reduced sodium soy sauce
3 tbsp rice wine vinegar
1 Large red pepper, cut into 1/2-inch cubes
Preheat oven to 400 degrees F.
In medium bowl, combine turkey, egg, breadcrumbs, onion flakes, green pepper and Hoisin sauce. Mix well; cover and refrigerate for about 30 minutes or until mixture is well chilled.
Shape 30 meatballs (about 1 tablespoon turkey mixture for each meatball).
Spray a 10x15x1-inch baking dish with the nonstick cooking spray. Arrange meatballs in an even single layer on pan; bake 15-20 minutes or until the meatballs are no longer pink in the center.
Meanwhile, in a 2-quart microwave safe dish, combine cornstarch and brown sugar. Stir in the reserved pineapple juice, water, vinegar and soy sauce. Microwave at High Power (100% power) for 2 minutes. Stir in red pepper pieces and microwave at High Power (100% power) for an additional 3 minutes, stirring halfway through the cooking time.
Fold in cooked meatballs and pineapple chunks. Microwave at High Power (100% power) for 2-3 minutes or until all ingredients are heated throughout.
To serve, transfer meatball mixture to a chafing dish and serve with mini-forks or decorative toothpicks. Serving size is 2 meatballs.
128 Total Calories
3 g Total Fat
22 % Daily Total Fat
38 g Cholesterol
133 mg Sodium
19 g Total Carbohydrates
7 g Protein