3 tablespoons soy sauce, tamari, or coconut aminos
2lb ground turkey or, ground chicken
For the Sweet-and-Sour Sauce:
1 cup Sunsweet Amaz!n Prune Juice, regular or light
1/4 cup unseasoned rice vinegar
2 tablespoons light brown sugar
1 tablespoon ketchup
2 tablespoons warm water
1 tablespoon cornstarch
Preheat oven to 400F and line two large baking sheets with parchment paper.
In a large bowl, place panko breadcrumbs, parsley, garlic, eggs, soy sauce, and mix to combine with a fork. Add ground turkey, and using your hands, mix well to combine.
Form 1-inch meatballs with meat mixture and place them on the baking sheets.
Bake for 15 minutes, until browned and cooked through. Timing will vary by size of meatballs, check after 15 minutes. Remove meatballs from oven and set aside.
While the meatballs are baking, prepare the sweet-and-sour sauce.
In a medium saucepan over medium heat, whisk prune juice, rice vinegar, brown sugar, and ketchup. Bring sauce to a simmer, reduce heat to low.
In a small bowl, combine water and cornstarch, and add mixture to the sauce. Whisk to combine and allow to simmer for a few minutes for sauce to thicken.
Once meatballs are cooked and sauce is done, add in cooked meatballs and toss to combine with sauce.
Serve with sauce, over rice, and steamed green beans as shown.
Slow cooker method: Make the meatballs by following steps 1-3. Place the meatballs in the slow cooker on high, and cook for 5-6 hours. In the last 30 minutes, make the sauceinn a saucepan and pour over meatballs. Cook for an additional hour.