Sweet-and-Sour Turkey Meatballs with Pineapple and Peppers

Make it

Instructions

1. 01

   Heat the oven and grease the baking sheet

   Set an oven rack in the middle position and heat the oven to 425°F (220°C). Spread 1 tsp vegetable oil across a large rimmed baking sheet, including the spots where the meatballs will sit; set the greased sheet aside. | Why: A hot oven browns the meatballs, and greasing the sheet keeps them from sticking.

2. 02

   Prepare the vegetables and pineapple

   Wash and dry 1 red bell pepper and 2 scallions. Remove the pepper's stem and seeds, then cut it into 1-inch pieces; thinly slice the scallions and reserve them for serving. Peel 1 yellow onion and cut it into 1-inch pieces. Drain 1 20-ounce can pineapple chunks in a colander; discard the juice. Keep the chopped ingredients separate for now. | Why: Cutting everything before cooking lets the skillet sauce come together quickly.

3. 03

   Start the rice

   Rinse 1 cup long-grain white rice under cool running water in a fine-mesh strainer until the water is mostly clear. Put it in a medium saucepan with 1 3/4 cups water and 1/4 tsp kosher salt. Bring to a boil over medium-high heat, about 4–6 minutes; stir once, cover, and reduce the heat to low. Cook for 15 minutes, until the liquid is absorbed. Turn off the heat and leave covered for 5 minutes; keep covered until serving. | Why: Rinsing reduces excess starch, while a covered rest gives the grains time to finish steaming.

4. 04

   Mix and shape the meatballs

   Peel and finely mince 2 cloves garlic. In a large bowl, combine 1 lb ground turkey, 1 large egg, 1/3 cup panko breadcrumbs, the garlic, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Mix gently just until combined. With clean hands, shape into 16 equal meatballs and place them spaced apart on the greased baking sheet from step 1. Wash your hands and any surfaces that touched the raw mixture. | Why: Gentle mixing keeps the meatballs tender, and spacing helps them brown evenly.

5. 05

   Bake the meatballs

   Place the baking sheet in the hot oven and bake the meatballs for 16–20 minutes, until lightly browned and an instant-read thermometer inserted into the center of a meatball reads 165°F (74°C). While they bake, make the sauce in the next step. | Why: Checking the center confirms the turkey is safely cooked without drying it out.

6. 06

   Cook the peppers and make the glossy sauce

   While the meatballs bake, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the prepared onion and pepper; cook, stirring occasionally, for 5 minutes, until their edges start to brown but they remain slightly crisp. Stir in the drained pineapple and cook 1 minute. In a small bowl, whisk 1/3 cup ketchup, 2 tbsp rice vinegar, 2 tbsp reduced-sodium soy sauce, 1 tbsp honey, 1 tbsp cornstarch, and 1/2 cup water until smooth. Pour into the skillet and simmer, stirring, for 2–3 minutes, until shiny and thick enough to coat a spoon. Reduce the heat to low while the meatballs finish. | Why: Briefly browning the vegetables preserves their crunch, and simmering activates the cornstarch for a clingy sauce.

7. 07

   Coat and serve

   Transfer the fully cooked meatballs to the skillet and gently turn to coat in the sauce over low heat for 1–2 minutes, until hot and glossy. Turn off the heat. Fluff the rested rice with a fork, divide among four bowls, and spoon over the meatballs, vegetables, pineapple, and sauce. Finish with the reserved sliced scallions and serve hot. | Why: Coating the meatballs at the end preserves their tender texture and gives every bite a bright, savory-sweet glaze.