Pineapple Ketchup Ground Turkey Meatballs
The secret to keeping these lean turkey meatballs moist is grated onion. This recipe also includes a homemade "Hawaiian-style" pineapple ketchup, which is used to make a sweet and spicy glaze. The meatballs are browned first, then simmered in the sauce to finish cooking.
Ingredients
For the Sweet & Spicy Pineapple Ketchup
- 3 cups fresh pineapple very finely diced
- 1 1/2 cups ketchup
- 4 1/2 Tbsp low-sodium soy sauce
- 3 Tbsp light brown sugar packed
- 3 Tbsp rice wine vinegar
- 1 1/2 Tbsp honey
- 1 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp onion powder
- heaping 1/4 tsp garlic powder
- heaping 1/4 tsp ground ginger
- heaping 1/4 tsp black pepper
For the Meatballs
- 3/4 cup grated sweet yellow onion
- 3 large eggs
- 3 Tbsp heavy whipping cream
- 3 Tbsp dried parsley
- 1 1/2 tsp black pepper
- 1 1/2 tsp sea salt
- 3/4 tsp garlic powder
- 1 1/2 cups Panko bread crumbs
- 3 oz Parmesan cheese freshly grated
- 3 lbs 93% lean ground turkey
- Extra-virgin olive oil for frying
For the Meatball Glaze/Sauce
- 3/4 cup grated sweet yellow onion
- 18 oz Lager beer 1 1/2 bottles
- 1 1/2 cups Pineapple Ketchup from recipe above
- 3/4 cup light brown sugar packed
Instructions
- Combine pineapple, ketchup, soy sauce, brown sugar, vinegar, honey, and spices in a pot.
- Boil then simmer ketchup mixture for 25 minutes, stirring often.
- Cool ketchup, then blend until smooth. Refrigerate.
- Mix onion, eggs, cream, herbs, seasonings, panko, and cheese in a large bowl.
- Add ground turkey and mix gently.
- Roll into small meatballs.
- Brown meatballs in batches in olive oil over medium-high heat.
- In same skillet, sauté onion for 2 minutes.
- Add beer, pineapple ketchup, and brown sugar. Boil for 5 minutes.
- Return meatballs to skillet, cover, and simmer 15 minutes.
Notes
Shake pan occasionally while simmering to ensure even glazing.