Show Subscription Form

Sweet and Sour Turkey Meatballs Recipe
Sweet and Sour Turkey Meatballs Recipe photo by Taste of Home

Sweet and Sour Turkey Meatballs Recipe

Read Reviews
5 6
Publisher Photo
I'm always looking for recipes that are big on taste, but quick and easy to prepare, with little clean up. This one has it all. It's my son's favorite recipe and he requests it whenever he comes home to visit. I often double the recipe so that we have leftovers for the next day's lunches. —Michele Orthner, Edmonton, Alberta
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Cook: 25 min.
MAKES: 6 servings


  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1 egg, beaten
  • 1/4 cup fat-free milk
  • 1 slice white bread, torn into small pieces
  • 1/2 cup shredded zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 cups uncooked instant brown rice

Nutritional Facts

1 cup equals 389 calories, 11 g fat (2 g saturated fat), 95 mg cholesterol, 991 mg sodium, 53 g carbohydrate, 4 g fiber, 21 g protein.


  1. In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder and pepper. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink.
  3. Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork. Yield: 6 servings.
Originally published as Sweet and Sour Turkey Meatballs in Healthy Cooking February/March 2012, p31

Reviews for Sweet and Sour Turkey Meatballs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 2, 2014

"This takes some time to make, but both my husband and I really liked it. I did make a few substitutions. To make them dairy free, I used soy milk instead of milk and oats instead of bread. I didn't have chicken broth on hand so I just used water and added some seasonings. I also didn't have minute rice, so I added cooked brown rice instead, this made it a bit more like soup, but it was good. I think I will make this again."

Reviewed Jun. 15, 2014

"I really liked the flavor of these meatballs. The only problem I ran into, was getting the pink out. I had to cook them a bit longer than the recipe said. I would make these again, just because of the good combination of flavor."

Reviewed May. 24, 2014

"Loved this recipe---"

Reviewed Apr. 24, 2012

"The Kids liked everything except the taste of the turkey. I will probably mix half beef half turkey next time and add some more seasoning to the meat."

Reviewed Feb. 20, 2012

"This recipe was amazing! I cooked everything in a large skillet since I didn't have a Dutch oven. I didn't have any zucchini either, so I added some bread crumbs to help form the meatballs. My husband loved it and friends asked for the recipe! Definitely a keeper!"

Loading Image