Asian Meatballs with Pineapple Slaw
3.3Overall Score
Reader Rating: (1 Vote)


  • For the Meatballs
  • 1 pound lean ground turkey
  • 2 T. hoisin sauce
  • 2 T. panko breadcrumbs
  • 1 egg white
  • 2 green onions, diced
  • 1 t. ginger, peeled and grated
  • 1/2  t. kosher salt
  • 1/4 t. black pepper
  • For the Hoisin Glaze
  • 2 T. hoisin sauce
  • 1 t. rice vinegar
  • For the Pineapple Slaw
  • 12 ounces coleslaw mix
  • 1/2 cup of pineapple, diced
  • 2 T. plain non fat Greek yogurt
  • 1/2 T. light mayonnaise
  • 1/2 t. agave nectar or honey
  • 2 T. rice vinegar
  • 1/4 t. kosher salt
  • 1/8 t. black pepper


  1. To Make the Asian Meatballs
  2. Preheat oven to 425 degrees and position the rack on the upper third of the oven.
  3. Line a baking sheet with foil and spray it with cooking spray.
  4. In a large bowl combine all of the meatball ingredients and form into 1 1/2 inch balls.
  5. Place the balls on the prepared baking sheet and bake for 10-12 minutes.
  6. While the meatballs are baking make the hoisin glaze by whisking the two ingredients together.
  7. Brush the baked meatballs with the hoisin glaze.
  8. To Make the Pineapple Slaw
  9. In a small bowl whisk together the Greek yogurt, mayonnaise, agave nectar, rice vinegar, salt, and pepper.
  10. In a larger bowl combine the coleslaw mix and pineapple.
  11. Add the dressing to the coleslaw and fold together until everything is coated in the dressing.
  12. Refrigerate for at least 15 minutes before serving.

View the original recipe from Recipe Runner
Images by Recipe Runner

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