Teriyaki Pineapple Meatballs

You will need

• 1 can (6 oz.) DOLE^® Pineapple Juice
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/2 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon toasted sesame oil
• 1 lb. ground turkey
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/4 cup green onion, finely chopped
• 2 tablespoons chili garlic sauce
• 1 teaspoon minced ginger
• 1/2 teaspoon sea salt
• 3 tablespoons olive oil
• 1 teaspoon toasted sesame seeds, for serving

Method

1. Whisk pineapple juice, water, cornstarch, soy sauce, brown sugar, and sesame oil together until cornstarch is dissolved; set aside.
2. Combine turkey, breadcrumbs, egg, green onion, chili garlic sauce, ginger and salt in a mixing bowl; mix thoroughly.
3. Shape mixture into 1-inch wide meatballs using a spoon.  Place on parchment paper lined tray or baking sheet.
4. Heat olive oil over medium heat in a large skillet.  Add meatballs to pan and gently brown on all sides
5. Stir reserved sauce once more and pour into pan with meatballs.  Bring to a simmer.  Reduce heat to medium-low and simmer for 6-8 minutes longer, until sauce has thickened and meatballs are cooked through.
6. Serve hot alone as an appetizer or over rice garnished with toasted sesame seeds, extra green onion and a side of mixed vegetables for a complete meal.