Red Pepper Meatballs with Ginger Pineapple Compote
Prep time: 
Cook time: 
Total time: 
Serves: 12 meatballs,1cup compote
  • Ingredients for the meatballs:
  • 1 lb lean ground turkey breast
  • 1 large, whole egg
  • 1 cup diced red bell pepper (1 large pepper)
  • ½ tsp turmeric
  • ¼tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • Dash of salt
  • Ingredients for the compote:
  • 1 cup diced pineapple
  • 1 Tbs ginger root juice (ginger root juice is available in bottles at many grocery stores, but you can always make your own by using a juicer, or by blending ginger root with a tablespoon of water in a high powered blender)
  • 1 tsp flour
  • ¼ tsp chili powder
  • Cilantro, for garnish
  1. Preheat oven to 400 degrees F.
  2. Wash and dice bell pepper. Mix with beaten egg and spices.
  3. Add egg and pepper mixture to the ground turkey in a medium-large bowl until well incorporated.
  4. Form about 12 meatballs and place on a baking sheet with foil for easy clean up. Bake for 25 minutes, or until cooked through.
  5. To make the compote, add pineapple and ginger juice to a pan over medium heat. Cook for about 5 minutes, stirring occasionally.
  6. As the pineapple begins to release some of its juice, add the flour and chili powder, and stir until the liquid in the pan thickens, about 3-5 more minutes. Remove from heat.
  7. Once meatballs and compote are complete, simply pour compote over meatballs and garnish with fresh cilantro.
Nutrition Information
Serving size: 3 metballs, ¼ cup compote Calories: 225 Fat: 9 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 24 g
Recipe by Nutrition Twins at