Easy Sweet and Sour Meatball Recipe
These sweet and sour turkey meatballs are exactly what you need when you’re craving a flavorful twist on classic comfort food. This easy recipe brings together the perfect balance of tangy and sweet flavors, making it a hit for family dinners or weeknight meals. Made with lean ground turkey and a vibrant homemade sauce, it’s a lighter take on traditional meatballs while still delivering that satisfying bite.
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Servings: 4
Equipment
- 1 large bowl
- 1 large skillet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Turkey Meatball Ingredients
- 1 pound (454 grams) lean ground turkey or ground chicken
- ½ cup (54 grams) gluten-free bread crumbs or (56 grams) almond flour
- 1 large egg
- 1 small yellow onion finely chopped
- 2 cloves garlic finely minced
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Sweet and Sour Sauce
- ½ cup (118 grams) low-sodium chicken broth or vegetable broth
- ½ cup (118 grams) pineapple juice
- ¼ cup (64 grams) rice vinegar
- 3 tablespoons gluten-free tamari soy sauce, or coconut aminos
- 2 tablespoons coconut sugar
- 1 tablespoon fresh ginger minced
- ½ teaspoon red chili flakes
- 1 large red bell pepper evenly diced
- 1 small green bell pepper evenly diced
- 1 tablespoon arrowroot starch or corn starch for a slurry (arrowroot starch mixed with 1 tablespoon water)
- ½ cup (118 grams) pineapple chunks
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, mix ground turkey, gluten-free breadcrumbs, egg, onion, garlic, salt, and pepper. Roll into 1-inch meatballs (about a heaping tablespoon) and arrange on the baking sheet. Bake for 15-20 minutes, turning half way through or until golden brown. If using an air fryer, cook the meatballs at 375°F for 10-12 minutes. Remove from the oven and set aside.1 pound lean ground turkey or ground chicken, ½ cup gluten-free bread crumbs, 1 large egg, 1 small yellow onion, 2 cloves garlic, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- While meatballs are baking, in a large skillet over medium-high heat, whisk together broth, pineapple juice, rice vinegar, tamari, coconut sugar, ginger, and a pinch of chili flakes for a bit of heat.½ cup low-sodium chicken broth, ½ cup pineapple juice, ¼ cup rice vinegar, 3 tablespoons gluten-free tamari, 2 tablespoons coconut sugar, 1 tablespoon fresh ginger, ½ teaspoon red chili flakes
- Add chopped red and green bell peppers, reduce to medium heat, and cook for 5-7 minutes. The sauce will slightly thicken. Stir in the pineapple. For a thicker sauce, whisk together arrowroot starch and cold water to create a slurry, and slowly add it to the sauce while stirring constantly as it thickens.1 large red bell pepper, 1 small green bell pepper, 1 tablespoon arrowroot starch or corn starch for a slurry, ½ cup pineapple chunks
- Add baked meatballs to the sauce, coating them well. Garnish with green onions or parsley if desired, and serve over a bed of rice or cauliflower rice.
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Notes
- Get the right texture: Avoid overmixing the meat mixture to keep the meatballs tender. Gently combine ingredients in a large bowl until just mixed.
- Even cooking: Make sure meatballs are of similar size and place in a single layer for even cooking.
- Store cooled meatballs and sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat on medium heat before serving.
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