Red Pepper Turkey Meatballs with Ginger Pineapple Compote

  February 20, 2015  |    Blog>Recipes

Sometimes tradition is great, but in the case of meatballs, it’s never a bad thing to kick the flavors up a notch. And while we’re feeling adventurous, it’s time we swap marinara sauce for a sweet and spicy pineapple ginger compote. Think of these as meatballs that just returned from an exotic island vacation. And if you’ve got an island vacation in your future, we’ve got you covered. These meatballs are lean (so you will be, too 🙂 but they stay really moist because of a surprise ingredient: red bell pepper! And as an added nutritional bonus, bell peppers and pineapple are packed with vitamin C, which keeps your skin youthful by assisting in collagen production and also helps to keep your immune system at its best. Who would ever guess that a plate full of meatballs could help you maintain a gorgeous glow?!

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Another ingredient that makes these meatballs go above and beyond is turmeric. Not only does it cast a beautiful golden color, it is a spice that is packed with antioxidants and anti-inflammatory compounds, so you can fight free radicals with every bite! Between the amazing flavor, beautifying benefits, and bikini-friendly ingredients, it’s safe to say these may just be your new go-to meatballs!

Looking for some great veggie side dishes with your meatballs?  Check out our Strawberry and Citrus Salad with Avocado  and our Baked Zucchini Boats and our Smoked Paprika Zucchini Chips

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Red Pepper Turkey Meatballs With Ginger Pineapple Compote

 

Makes 12 meatballs, 1 cup pineapple compote

 

Ingredients for the meatballs:

1 lb lean ground turkey breast

1 large, whole egg

1 cup diced red bell pepper (1 large pepper)

1/2 tsp turmeric

1/4tsp chili powder

1/4 tsp cumin

1/4 tsp black pepper

Dash of salt

 

Ingredients for the compote:

1 cup diced pineapple

1 Tbs ginger root juice (ginger root juice is available in bottles at many grocery stores, but you can always make your own by using a juicer, or by blending ginger root with a tablespoon of water in a high powered blender)

1 tsp flour

1/4 tsp chili powder

Cilantro, for garnish

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Wash and dice bell pepper. Mix with beaten egg and spices.
  3. Add egg and pepper mixture to the ground turkey in a medium-large bowl until well incorporated.
  4. Form about 12 meatballs and place on a baking sheet with foil for easy clean up. Bake for 25 minutes, or until cooked through.
  5. To make the compote, add pineapple and ginger juice to a pan over medium heat. Cook for about 5 minutes, stirring occasionally.
  6. As the pineapple begins to release some of its juice, add the flour and chili powder, and stir until the liquid in the pan thickens, about 3-5 more minutes. Remove from heat.
  7. Once meatballs and compote are complete, simply pour compote over meatballs and garnish with fresh cilantro.

 

 

Nutrition Facts for 3 meatballs and ¼ cup compote:

225 Calories     13 g carbs   24 g protein   9 g fat           9 g sugar        2 g fiber

Red Pepper Meatballs with Ginger Pineapple Compote
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 meatballs,1cup compote
Ingredients
  • Ingredients for the meatballs:
  • 1 lb lean ground turkey breast
  • 1 large, whole egg
  • 1 cup diced red bell pepper (1 large pepper)
  • ½ tsp turmeric
  • ¼tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • Dash of salt
  • Ingredients for the compote:
  • 1 cup diced pineapple
  • 1 Tbs ginger root juice (ginger root juice is available in bottles at many grocery stores, but you can always make your own by using a juicer, or by blending ginger root with a tablespoon of water in a high powered blender)
  • 1 tsp flour
  • ¼ tsp chili powder
  • Cilantro, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash and dice bell pepper. Mix with beaten egg and spices.
  3. Add egg and pepper mixture to the ground turkey in a medium-large bowl until well incorporated.
  4. Form about 12 meatballs and place on a baking sheet with foil for easy clean up. Bake for 25 minutes, or until cooked through.
  5. To make the compote, add pineapple and ginger juice to a pan over medium heat. Cook for about 5 minutes, stirring occasionally.
  6. As the pineapple begins to release some of its juice, add the flour and chili powder, and stir until the liquid in the pan thickens, about 3-5 more minutes. Remove from heat.
  7. Once meatballs and compote are complete, simply pour compote over meatballs and garnish with fresh cilantro.
Nutrition Information
Serving size: 3 metballs, ¼ cup compote Calories: 225 Fat: 9 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 24 g

 

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