1 lb ground turkey or chicken
3/4 cup cooked quinoa
2 cloves garlic, minced
2 green onions, chopped
1 large egg
1 Tbsp reduced sodium soy sauce
1/2 tsp ground ginger
1/2 tsp pepper
2 Tbsp reduced sodium soy sauce
3 Tbsp pineapple juice
1 1/2 Tbsp water
1 1/2 Tbsp honey or brown sugar
1 Tbsp rice wine vinegar
1 tsp cornstarch
Preheat oven to 400 degrees. Line half sheet pan with parchment.
Mix ground turkey, qinoa, garlic, green onions, ginger and pepper. Roll into small meatballs about 1 1/2" dia - about 24. Place on baking sheet. Bake 18-20 minutes until browned and cooked through.
Meanwhile, make sauce. Add sauce ingredients in saucepan, bring to a boil and stir. Reduce heat to medium for 5 minutes until thick and coats the back of a spoon. If you need more thickness, mix some more cornstarch and pineapple juice until its dissolved, then add to sauce.
Coat the meatballs with the sauce, serve as is - or over rice, garnish with green onions, slivered almonds etc.
Note: I buy a six pack of the little pineapple juice cans and keep them on hand for recipes. They come in handy for this one.