Monday, March 11, 2013

Sweet and Sour Turkey Meatballs

I am the meatball queen! Give me 20 minutes and I will have some tasty meatballs cooking.You can't really go wrong with meatballs. I love that you can mess around with sauces and ingredients and you always get a delicious outcome. Seriously though, think about it... Greek meatballs, Asian meatballs, Italian meatballs, Spanish meatballs... Talk about versatile! You can choose your meat too! I typically like to use ground turkey meat as it's lower in fat than beef. Here is the first of many meatball recipes to come. These have an asian flare to them, so pair it with some steamed veggies and rice and you have an easy weeknight meal. 

1 Pound Ground Turkey
2 Cloves Garlic, Minced
2 Green Onions, Chopped
1/4 TSP Sesame Oil
1/8 Cup Ancient Harvest Quinoa Flakes
Salt and Pepper

1 Cup Heinz Chili Sauce
1/4 Cup Tamari (Gluten Free Soy Sauce)
1/2 Cup Sugar Free Apricot Preserves or Jam
2 TBSP Sriracha
1/8 Cup Rice Vinegar

In a large bowl, mix your ingredients together for the meatballs. Form into nice little meatballs. Do not mess with the meatballs too much. Just roll and go. If you roll them too tight, they will be tough. It's okay if they aren't perfectly round, they still taste good!

In the crockpot, combine ingredients for your sauce.

In a large skillet, heat 1 TBSP of olive oil. Brown the meatballs. They don't have to be fully cooked on the inside but make sure the entire outside it browned and formed together. The crockpot will cook them fully. Cooking them first in the skillet helps hold them together since there is no egg or breadcrumbs.

Once your meatballs are browned, stick them in the crockpot. Cook on high for 1-2 hours until fully cooked and saucy! 

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