Sweet and Sour Sunsweet Meatballs

Servings: 8

Prep Time: 15

Cook Time: 15

5 from 1 vote

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Ingredients

For the Meatballs:

½ cup panko breadcrumbs
⅓ cup minced flat-leaf parsley or 3 tablespoons dried parsley
2 medium garlic cloves, minced or 2 teaspoons garlic powder
2 large eggs
3 tablespoons soy sauce, tamari, or coconut aminos
2 lbs ground turkey or ground chicken
Cooked rice or pasta, for serving

For the Sweet-and-Sour Sauce:

1 cup Sunsweet Amaz!n Prune Juice, regular or light
¼ cup unseasoned rice vinegar
2 tablespoons light brown sugar
1 tablespoon ketchup
2 tablespoons warm water
1 tablespoon cornstarch

Instructions

Preheat the oven to 400F and line 2 large baking sheets with parchment paper.
In a large bowl, mix the panko breadcrumbs with parsley, garlic, eggs, and soy sauce. Add the ground turkey and using your hands mix to combine.
Form 1-inch meatballs 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 Dutch oven or pot 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 the mixture to the sauce. Whisk to combine and allow to simmer for a few minutes until the sauce thickens.
Once the sauce is ready, add the cooked meatballs and stir to coat with the sauce.
Serve over cooked rice or spaghetti.

Notes

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 sauce in a saucepan and pour over meatballs. Cook for an additional hour.

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