Preheat oven to 400 degrees. Shape meatballs (1 1/2 teaspoons or a small cookie scoop). Place on a greased baking sheet. Bake for 10-12 minutes until browned and no longer pink in the middle. While the meatballs are baking, mix the cornstarch with 1/4 C. of water. Add the mixture to the sauce and stir well. In a large skillet add the sauce and pineapple, bring it to a boil, whisking constantly. When thickened, reduce heat to low and let simmer for 3-4 minutes. Add the cooked meatballs to the sauce and gently toss so they are glazed. Serve over steamed rice and topped with sesame seeds. Sauté cabbage with 1 T. of butter and your favorite seasoning.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 700 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Cholesterol | 105 mg |
| Sodium | 980 mg |
| Total Carbohydrates | 94 g |
| Dietary Fiber | 4 g |
| Total Sugars | 21 g |
| Added Sugars | 14 g |
| Protein | 43 g |
Key Micronutrients:
Vitamin D 2% • Calcium 6% • Iron 20% • Potassium 18%
Ingredients
Turkey, white rice, green cabbage, pineapple, pineapple juice, onion, green onions, egg, breadcrumbs (wheat), cilantro, soy sauce (water, soybeans, salt), tomato paste, ketchup (tomato concentrate, vinegar, sugar, salt, spices), molasses, honey, cornstarch, sesame seeds, Lea & Perrins Worcestershire sauce (vinegar, molasses, sugar, anchovies, tamarind extract, salt, spices), garlic, garlic powder, ground ginger, salt, black pepper.
Allergen Statement
Contains: Wheat, Egg, Soy, Sesame, Fish