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.
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
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.
If you’re using fresh pineapple, you can sub orange juice for pineapple juice in the glaze.