Aloha Turkey Meatballs

Aloha Turkey Meatballs

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Jessica Bartlett, CNTP
Kitchen Odyssey
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  • 1 pound ground turkey
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger root, grated or minced
  • 1 large egg
  • 1/4 cup walnuts (or other nut), finely ground
  • 1/2 tsp sea salt
  • 1 tbsp olive or coconut oil
  • 1/2 red bell pepper, seeded, cut into 1/4-inch dice
  • 1/4 cup rice vinegar
  • 2 tbsp low-sodium soy sauce, tamari, liquid aminos, or coconut aminos
  • 1/4 tsp crushed red pepper or to taste
  • 2 tbsp cornstarch or arrowroot powder
  • 1/4 cup low-sodium vegetable or chicken broth
  • 16 oz frozen pineapple chunks in 100% juice, drained, juice reserved


Mix turkey, onion, garlic, ginger, egg, walnuts, and sea salt in a bowl. Shape into 1 1/2-inch balls.

Warm oil in a skillet over medium-high heat and, meanwhile, line a plate with paper towels. Cook meatballs, turning, until browned, about 8 minutes. Drain on lined plate; transfer to slow cooker. Scatter bell pepper on top.

Whisk together vinegar, soy sauce, crushed red pepper, and 1 tablespoon cornstarch (or arrowroot); pour over meatballs. Add broth to slow cooker. Cover; cook on HIGH for about 3 hours. Around the 2.5 hour mark, whisk remaining cornstarch into pineapple juice. Add pineapple chunks and juice mixture to the slow cooker and cook together for the last 30 minutes.

Photo credit & recipe adapted from My Recipes


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