Slow-Cooker Turkey Meatballs |
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Prep Time: 20 Minutes Cook Time: 450 Minutes |
Ready In: 470 Minutes Servings: 1 |
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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 |
Directions:
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.
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