Carrot Pineapple Turkey Meatballs
This Carrot Pineapple Turkey Meatballs recipe is easy to make and packed with vegetables, plus a pineapple glaze for extra flavor. Prep them ahead of time and eat warm or cold for a quick lunch or dinner.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 20 meatballs 1x
Ingredients
1 pound ground turkey
1 cup finely chopped carrots (i used the food processor)
1/2 cup diced red pepper
8 oz diced pineapple (in 100% juice, drain and reserve juice)
1/4 cup green onion, thinly sliced
1/2 cup panko breadcrumbs
1 egg
2 cloves garlic
seasonings of choice, optional (I use either paprika or a little McCormick’s Chicken seasoning)
1/4 cup pineapple juice
1/4 cup soy sauce
1–2 Tbsp maple syrup
2 Tbsp rice vinegar (or apple cider vinegar)
1–2 tsp fresh ginger (or ginger paste)
sriracha to taste, optional
1 Tbsp cornstarch + 1 Tbsp water
Instructions
- In a large bowl, combine turkey, carrots, peppers, pineapple, green onion, panko, egg, garlic and seasonings. (I chop the diced pineapple a little bit further into smaller pieces before adding)
- Mix well and form into 18-20 meatballs.
- Place on a baking sheet lined with parchment paper and bake at 400 degrees for 18 minutes, flipping once, or until internal temperature reaches 165 degrees.
- Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, maple syrup, vinegar, ginger and sriracha and bring to a boil.
- Reduce heat, mix cornstarch with water and add to sauce. Stir for 3-4 minutes until thickened. Taste and add more maple syrup, sriracha or ginger if needed.
- Remove from heat. Once meatballs are done, brush with glaze and serve.
Notes
If you’re using fresh pineapple, you can sub orange juice for pineapple juice in the glaze.
