Ingredients:

  • 1 lb (450 g) lean ground turkey or beef (93% lean)
  • 1/2 cup (60 g) panko breadcrumbs
  • 1 large egg (50 g)
  • 2 tbsp (30 ml) soy sauce
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1 cup (240 ml) pineapple juice
  • 1/4 cup (60 ml) rice vinegar
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 g) honey
  • 1 tbsp (15 g) cornstarch
  • 1 tbsp (15 ml) cold water
  • 1 cup (150 g) fresh or canned pineapple chunks
  • 1 red bell pepper, diced

Instructions:

  1. In a large bowl, combine the 1 lb (450 g) lean ground turkey or beef (93% lean), panko, egg, soy sauce, garlic powder, salt, and black pepper.
  2. Gently mix with your hands until just combined. Do not overwork the meat.
  3. Roll the mixture into 24 spheres about 1¼ inches (3 cm) wide (about 19 g each).
  4. Heat a large non-stick skillet over medium-high heat. Sear the meatballs, turning them, until golden brown on all sides. Cook in batches if they don't fit in one layer. Remove them from the pan and set aside.
  5. In the same skillet, add the diced bell pepper and sauté for 2 minutes.
  6. Stir in the pineapple juice, rice vinegar, low-sodium soy sauce, and honey. Bring to a simmer over medium heat.
  7. Whisk the cornstarch with 1 tbsp cold water to make a slurry. Stir it into the simmering sauce.
  8. Simmer until the sauce is syrupy and glossy, about 3 to 5 minutes.
  9. Stir in the pineapple chunks. Return the seared meatballs to the pan.
  10. Toss gently until the meatballs are coated in a thick, mahogany-colored glaze and an instant-read thermometer inserted into the center reads 165°F (74°C).
  11. Serve 6 meatballs per portion.