Sweet and Sour Turkey Meatballs Recipe (for the Oven, Slow Cooker OR Air Fryer!)

What’s Up, Hungry People

Today, I’m excited to share a recipe that will change the way you think about turkey forever. Most people believe turkey is dry and bland, but these sweet and sour turkey meatballs are here to prove otherwise. Juicy, tender, and bursting with flavor, they’re the perfect combination of savory and sweet. Whether you’re cooking for your family or meal prepping for the week, these meatballs are a game-changer.

Ground turkey is the unsung hero of the meat world. It holds onto moisture like a champ, making it ideal for meatballs. When combined with panko bread crumbs, French fried onions, and a hint of crushed pineapple, you get a bite that’s both hearty and refreshing. And let’s not forget the sauce! A tangy blend of sweet peppers, baby corn, and pineapple juice, it’s the perfect partner to these meaty meatballs.

What I love most about this recipe is its versatility. You can cook the meatballs in an air fryer, under the broiler, or even in a slow cooker, making it easy to fit into any schedule. Serve them over a bed of rice or noodles, and you’ve got a meal that’s both comforting and delicious. Trust me, once you try these sweet and sour turkey meatballs, you’ll never look at turkey the same way again.

Here’s What You Need

In its ground form, turkey holds on to a ton of moisture, making it the ideal meat to use for meatballs.

For the Meatballs:

• Ground turkey meat: Keeps the meatballs tender and juicy.
• Panko bread crumbs: Adds a light crunch and helps bind the mixture.
• French fried onions: Provides a savory depth and crispy texture.
• Milk: Adds moisture to keep the meatballs soft.
• Egg: Binds the ingredients together.
• Crushed pineapple: Adds sweetness and moisture.
• Minced ginger: Adds a hint of spice and freshness.
• Garlic powder: Provides a mild garlic flavor.
• Onion powder: Adds a subtle onion flavor.
• Red pepper flakes: Optional, for a hint of heat!

Let’s Cook

In a large bowl, combine the ground turkey meat with the panko, fried onions, milk, egg, crushed pineapple, ginger, garlic powder, and onion powder. If you like a bit of heat, toss in those red pepper flakes. Mix everything together until the meat mixture is smooth and well-combined. Let it rest for 10 minutes so the panko can soak up all the delicious moisture.

Preheat your broiler. Scoop about two tablespoons of the meat mixture and roll it between your hands to form a ball. Arrange the meatballs on a baking sheet. Broil for 10-15 minutes until the meatballs are golden brown.

Alternative Cooking Methods:

• Air Fryer: Cook meatballs in the air fryer at 450°F for 8-10 minutes.
• Oven: Bake at 350°F for 20-30 minutes.
• Instant Pot or Slow Cooker: Cook on low for 3-4 hours before adding the sauce.

Preparing the Sauce

The sauce is probably my favorite part about this entire recipe.

For the Sauce:

• Onion: Adds a savory base.
• Sweet peppers: Adds color and sweetness.
• Baby corn: Provides a crunchy texture.
• Minced garlic: Enhances the overall flavor.
• Crushed pineapple: Adds sweetness and tang.
• Worcestershire sauce: Adds a depth of flavor.
• Rice vinegar: Adds acidity and balances the sweetness.
• Soy sauce: Adds a salty, umami flavor.
• Ketchup: Provides a sweet and tangy base.
• Honey: Adds sweetness and balances the flavors.
• Pineapple juice: Adds sweetness and a tropical note.
• Chicken broth: Adds a savory depth and thins the sauce.

Let’s Get Saucy

Heat olive oil in a pot over medium-high heat. Add the sliced onions and sauté until they’re tender and fragrant, about 10 minutes. Toss in the chopped sweet peppers and continue to sauté for another 5 minutes.

Add the baby corn, minced garlic, and crushed pineapple to the pot. Sauté until most of the moisture has evaporated. Season with salt and pepper to taste.

Next, pour in the Worcestershire sauce, rice vinegar, and soy sauce. Bring the mixture to a low simmer, then add the ketchup, honey, pineapple juice, and chicken broth. Bring it to a boil, then reduce the heat and let it simmer until the sauce thickens, about 10 minutes.

To thicken the sauce even more, stir together the water and cornstarch to make a slurry. Pour this into the pot and reduce the heat to medium. Add the cooked meatballs to the sauce pot and let them simmer for another 10 minutes, covered.

Tips and Troubleshooting

• Preventing Dry Meatballs: Ensure you don’t overcook the meatballs. Cooking them until just golden brown keeps them juicy.
• Perfect Sauce Consistency: If your sauce is too thin, let it simmer longer. If it’s too thick, add a splash of chicken broth.
• Adjusting Spice Levels: For a spicier kick, add more red pepper flakes or even a dash of hot sauce to the sauce.
• Serving Suggestions: Serve over jasmine or basmati rice for added aroma, or pair with your favorite noodles for a different texture.
• Storage Tips: These meatballs keep well in the fridge for up to three days. Reheat gently on the stovetop or in the microwave for best results.

These sweet and sour turkey meatballs are a game-changer. They’re juicy, packed with flavor, and the perfect balance of sweet and savory. Whether you serve them over rice or noodles, they’re sure to become a household favorite. The best part? They’re versatile enough to make in the air fryer, oven, or slow cooker. Whip them up for a quick weeknight dinner or meal prep them for easy lunches. Enjoy every bite, Hungry People!

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