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Categories:
turkey bread crumbs onions Chinese five spice vegetable oil onions carrots green bell peppers chicken broth ketchup demerara sugar malt vinegar pineapple cornstarch bean sprouts
Viewed: 49 - Published at: 7 years agoIngredients
- 1 pound turkey minced
- 2 ounces bread crumbs
- 1 each onions peeled, chopped
- 1 teaspoon chinese five spice powder
- 1 tablespoon vegetable oil
- 1 each onions peeled, sliced
- 2 each carrots cut up
- 1 each green bell peppers chopped
- 1/2 pint chicken broth
- 1 tablespoon ketchup
- 2 tablespoons demerara sugar
- 2 tablespoons malt vinegar
- 8 ounces pineapple chunks
- 2 tablespoons cornstarch
- 4 ounces mung bean sprouts
Method
- Mix turkey mince with breadcrumbs, chopped onion, Chinese Five Spice and seasoning.
- Make into 16 balls.
- Heat oil in a pan, then add onion and saute until starting to soften.
- Stir in carrots and green pepper, and cook for 2 minutes.
- Add stock, ketchup, demerara sugar and vinegar.
- Bring to the boil, then reduce heat.
- Add turkey balls and simmer, covered, for 20 minutes.
- Drain pineapple and reserve.
- Blend juice from can with cornflour.
- Transfer turkey balls from sauce to a serving dish.
- Stir cornflour mix into sauce and bring to boil, stirring constantly.
- Simmer until thick and clear.
- Add the bean sprouts and pineapple chunks to sauce, then pour over meatballs.
- Serve meatballs srinkled with spring onions or chives.
