Sweet & Sour Turkey Meatballs

• 1 Tablespoon Canola Oil, Divided
• 1 can (15 1/2 Oz. Size) No-salt-added Pinto Beans, Rinsed And Well Drained
• 1 pound Ground Turkey
• 1 whole Medium Onion, Peeled And Grated
• 2 whole Medium Carrots, Scrubbed And Grated
• 2 cloves (Large Size) Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
• 1 piece (1/2-inch Size) Fresh Ginger, Grated On A Microplane
• 2 teaspoons Low-sodium Soy Or Tamari Sauce
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 whole Large Egg, Lightly Beaten
• 4 Tablespoons Breadcrumbs (or A Little More As Needed)
• 2 Tablespoons Canola Oil
• 2 whole Medium Red Bell Peppers, De-seeded And Coarsely Chopped
• 1 whole Large Onion, Chopped
• 6 cloves Garlic, Crushed Using A Mortar And Pestle Or Grated On A Microplane
• 1 piece (1-inch Size) Fresh Ginger, Grated On A Microplane
• 6 Tablespoons Apple Cider Vinegar
• 4 Tablespoons Low-sodium Soy Or Tamari Sauce
• 1 Tablespoon Honey, Or More To Taste
• 1/4 teaspoons Black Pepper
• 1 can (20 Oz. Size) Chunk Pineapple In Pineapple Juice
• 2 Tablespoons Cornstarch, Dissolved In 1/2 Cup (120ml) Cold Water To Form A Slurry
• 3 whole Scallions, Green And White Parts, Thinly Sliced, For Garnish (optional)

1. 1.
2. For the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat liner and drizzle on 1/2 tablespoon oil, spreading it around.
3. 2.
4. Add the beans to a large bowl and mash them coarsely with a potato masher.
5. Use your hands to mix in all remaining meatball ingredients (except the remaining 1/2 tablespoon canola oil), but do not over-mix.
6. 3.
7. Use your hands to scoop out the meat mixture and roll it into meatballs (I make mine about 1 1/2 tablespoonfuls and I get about 25 meatballs).
8. Line the meatballs on the prepared baking sheet and drizzle on the remaining 1/2 tablespoon oil.
9. 4.
10. Bake until fully cooked, about 20 to 25 minutes, flipping the meatballs once.
11. 5.
12. Start cooking the sauce when the meatballs have about 10 minutes left to cook.
13. To make the sauce, heat the oil in a large skillet over medium to medium-high heat.
14. Add the bell pepper and onion, and cook until starting to soften and brown in places, about 5 minutes, stirring occasionally.
15. Add the garlic and ginger, and cook 1 minute more, stirring constantly.
16. 6.
17. Add the vinegar, soy sauce, honey, black pepper, and pineapple (with juices), and bring up to a boil.
18. Once boiling, add the cornstarch slurry; let it come back up to a boil, stirring constantly, and then turn off the heat (the sauce will be thickened).
19. 7.
20. To serve, very gently toss the meatballs in the warm sauce (be careful so they dont break up).
21. Transfer to a serving bowl and sprinkle on the scallions, if using.
22. Note: Because of all the goodies (like beans and vegetables) added into these meatballs, they are a little more delicate than regular meatballs and I dont recommend frying them, since they are likely to stick to the pan.
23. They are absolutely perfect baked the way the recipe says though!

canola oil, nosalt, ground turkey, onion, carrots, garlic, fresh ginger, worcestershire sauce, salt, black pepper, egg, breadcrumbs, canola oil, red bell peppers, onion, garlic, fresh ginger, apple cider vinegar, honey, black pepper, pineapple, cornstarch, scallions

Taken from tastykitchen.com/recipes/main-courses/sweet-sour-turkey-meatballs/ (may not work)