Oven/Stovetop Instructions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Cut the red bell pepper in half and remove the seeds and core. Place skin side up on the aluminum foil. Bake for 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F. Transfer the bell peppers to a heat-safe bowl. Cover with plastic wrap — this traps the steam from the hot bell peppers to help make the skin easier to remove. Set aside while you prepare the meatballs.
2. To make the meatballs, add the ground turkey, chopped onion, minced garlic, ginger, egg, almond meal, and salt to a large bowl. Using your hands, combine the ingredients just until mixed — work the mixture too much, and the meatballs are likely to be tough.
3. Line the baking sheet you used for the bell peppers with parchment paper. Using your hands, form meatballs about the size of a golf ball and place on the baking sheet. Ground turkey tends to be stickier than ground beef, so do the best you can to form the balls. They don’t have to be perfect! You’ll end up with 12-15 meatballs, depending on how large you make them. Bake for 20 minutes.
4. While the meatballs are baking, make the sauce. Remove the skin from the red bell peppers. Heat a saucepan over medium-high heat. Add the red bell peppers and arrowroot powder, stirring constantly to coat the bell peppers. While continuing to stir, add the rice vinegar, coconut aminos, crushed red pepper, and pineapple (juice and all) to the pan. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally. Once the meatballs are done, remove the sauce from heat.
5. Once the meatballs have cooled slightly, add them to the pan with the sauce and stir gently to coat. Serve over cauliflower rice or white rice. Store in an airtight container in the fridge for up to a week.

Slow Cooker Instructions:

1. Slice the red bell pepper into thin strips and add to the bottom of a slow cooker.
2. To make the meatballs, add the ground turkey, chopped onion, minced garlic, ginger, egg, almond meal, and salt to a large bowl. Using your hands, combine the ingredients just until mixed — work the mixture too much, and the meatballs are likely to be tough.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Using your hands, form meatballs about the size of a golf ball and place on the baking sheet. Ground turkey tends to be stickier than ground beef, so do the best you can to form the balls. They don’t have to be perfect! You’ll end up with 12-15 meatballs, depending on how large you make them. Add the meatballs to the skillet, browning for 1 minute on each side. Work in batches if necessary. Move the browned meatballs directly to the crock of a slow cooker.
4. Combine the arrowroot powder, rice vinegar, coconut aminos, crushed red pepper, and can of pineapple (juice and all) to a medium bowl. Stir to combine. Pour over the meatballs and red bell pepper. Cook for 5-6 hours on LOW heat. Gently stir once or twice while cooking. Serve over cauliflower rice or white rice. Store in an airtight container in the fridge for up to a week.