These were a favorite at cocktail parties and dances. Usually kept in a slow cooker to keep warm, there was always a side of toothpicks to go with! But they also made a great small lunch, too. You can make these, freeze them and serve them in their sauce the day you use them. I've taken the liberty of making the original recipe a little lighter.
- 1 lb lean ground turkey
- 1/2 tsp ground fresh ginger
- 1/4 tsp garlic powder and pepper (each)
- Mix the above together and form 1 1/2" balls.
- The original recipe called for beef and for saute them in a pan on the stove.
- I prefer to bake them on a rack.
- 350 for 15 minutes or until done in the middle- 165 degrees.
For the sauce:
- 8 oz can pineapple with the juice (go natural and no sugar added)
- 2 tbsp cornstarch
- 1/4 cup sugar substitute
- 1/4 cup white vinegar
- 1 tbsp coconut aminos
- 1 chopped green bell pepper
- Pour out the pineapple juice into a cup and measure to 1 cup of juice, discard the rest
- Mix in the sugar and whisk to dissolve
- Then add in the vinegar and cornstarch and whisk until smooth
- Place in a pot and bring to a boil, cooking until it thickens.
- Add in the aminos, green pepper, and the meatballs, simmer for 10 more minutes.