Swedish meatballs have been a party staple since the 1970s, but it's high time to banish nostalgia and shake things up with these deliciously moist, lightly spiced turkey meatballs in a spot-on sweet and sour sauce.
1 large egg, beaten
3/4 cup dry bread crumbs
1/3 cup finely chopped red onion
1/3 cup finely chopped red pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon curry powder
1-1/2 pounds lean ground turkey
1. Preheat oven to 350 F. Combine all ingredients except turkey in large mixing bowl. Add turkey and mix until just combined.
2. Using a small (#40) ice cream scoop, form turkey mixture into balls. Arrange turkey meatballs on a rimmed baking sheet lined with foil and sprayed with nonstick pan spray.
3. Bake for 20 to 25 minutes, until the meatballs are golden brown on the outside and no longer pink on the inside.
4. While the meatballs are baking, prepare sauce (recipe follows).
5. Add cooked meatballs to warm sauce and serve immediately with cocktail picks.
2 cups water
2/3 cup apple cider or distilled white vinegar
1-1/2 cups white sugar
1 (6-ounce) can tomato paste
1 (8-ounce) can crushed pineapple, with juice
3 tablespoons cornstarch
1. In a medium saucepan over medium heat, mix water, vinegar, sugar, tomato paste, pineapple and cornstarch.
2. Stirring occasionally, cook for 15 minutes or until mixture reaches saucy consistency.
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