One of the challenges with staying healthy is having good quality food at hand. Meal prep is always a struggle for people when there are kids, work, and other responsibilities sucking up your time. Well, these turkey meatballs fix that. Simply prepare a large amount and have ready made serves of protein that can be added to salads or heated up quickly.
For the Meatballs:
- 1 lb. ground turkey (93/7) 1 egg, beaten
- ¼ cup panko breadcrumbs *
- ¼ cup crushed pineapple 1 tbsp. minced garlic
- 2 tsp. ginger
- 2 tbsp. reduced sodium soy sauce 2 green onions, chopped
- salt and pepper (to taste)
- 1 tsp. macadamia nut oil (or coconut oil)
For the Sauce:
- 1 bottle (16.75 oz.) Kung Pao Sauce
- ½ cup crushed pineapple
- ¾ cup water
* You can sub these for gluten-free breadcrumbs if needed.
1. To make the meatballs, in a large bowl add turkey, egg, panko, ¼ cup pineapple, garlic, ginger, soy sauce, green onions, salt and pepper.
2. Using your hands, mix until fully combined (try not to over mix).
3. Make the meatballs by rolling into golf ball size pieces and place on a foil-lined baking sheet (sprayed with cooking spray). This recipe should make around 20- 25 (mine made 25). Place baking sheet in the fridge for at least 1 hour.
4. In the crockpot (sprayed with cooking spray), pour bottle of sauce, ½ cup pineapple, and water and whisk together.
5. Heat 1 tsp. oil in a large skillet on medium-high.
6. When the pan is heated, place 4-6 meatballs in the pan and sear for 1-2 minutes on each side (this will lock in the moisture and prevent them from crumbling).
7. Once all the meatballs are seared, place them in the crockpot and set on LOW for 6-7 hours. Once they are done, you can place the meatballs and sauce on a bed of rice.
Fat: 8 g
Carbs: 25 g
Protein: 20 g
Serving Size: 5 meatballs
Servings: 5 servings