Description
Asian-inspired meatballs served on top of sweet, delicious, pineapple slaw! An easy to make appetizer or light dinner.
Ingredients
- FOR THE ASIAN MEATBALLS
- 1 pound Lean Ground Turkey
- 2 Tablespoons Hoisin Sauce
- 2 Tablespoons Panko Breadcrumbs
- 1 whole Egg White
- 2 whole Green Onions, diced
- 1 teaspoon Ginger, Peeled And Grated
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- FOR THE HOISIN GLAZE
- 2 Tablespoons Hoisin Sauce
- 1 teaspoon Rice Wine Vinegar
- FOR THE PINEAPPLE SLAW:
- 2 Tablespoons Plain, Non-fat Greek Yogurt
- ½ Tablespoons Light Mayonnaise
- ½ teaspoons Agave Nectar (or Honey)
- 2 Tablespoons Rice Wine Vinegar
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 12 ounces, weight Coleslaw Mix
- ½ cups Fresh Pineapple, Diced
Preparation
For the Asian meatballs:
Preheat oven to 425 F and position the rack on the upper third of the oven. Line a baking sheet with foil and spray it with cooking spray.
In a large bowl combine all of the meatball ingredients and form into 1 1/2 inch balls. Place the balls on the prepared baking sheet and bake for 10-12 minutes.
While the meatballs are baking make the Hoisin glaze by whisking the two ingredients together in a small bowl. Brush the baked meatballs with the Hoisin glaze.
For the pineapple slaw:
In a small bowl whisk together the Greek yogurt, mayonnaise, agave nectar, rice vinegar, salt, and pepper.
In a larger bowl combine the coleslaw mix and pineapple. Add the dressing to the coleslaw and fold together until everything is coated in the dressing. Refrigerate for at least 15 minutes before serving.
