Sweet and Sour Turkey balls – recipe
Turkey is a healthy meat but we often don’t know what to do with it. A burger would be popular with the kids, but this recipe for Sweet and Sour Turkey balls is a bit more sophisticated and it won’t have you chained to the hob for hours.
This version of Sweet and Sour Turkey balls has a pile of vegetables that will be delicious after just a few minutes of cooking and when they are coated by the silky and glistening sauce. One could leave out the turkey and use thinly cut beef, chicken or pork, and use a different selection of vegetables. Courgettes could replace one of the peppers, and left-over butternut squash would be a seasonal change, particularly if you are growing these in your garden.
Ingredients
500g turkey mince meat, seasoned with salt and pepper
Vegetable oil for frying
2 tbsp freshly grated root ginger
1 onion, cut into chunks
1 red pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
1 x 400g tin of pineapple chunks, and its juice retained
2 tbsp light soy sauce
1 tbsp white wine vinegar
1 tsp brown sugar
2 tsp cornflour blended with 2 tbsp cold water
Method
Form the turkey mince into balls of equal size. Large or small – it doesn’t matter.
Heat the oil in a frying pan and fry all the turkey balls until cooked and browned. Remove from the pan.
Clean the pan and put a little more fresh oil to heat on high.
Add the ginger, onion and peppers and quickly stir-fry until the vegetables are flecked with golden brown. Add the pineapple and its juice and bring to the boil. Add the soy sauce, vinegar and brown sugar. Continue to cook for a few minutes and then add the blended cornflour. Stir until the sauce thickens.
Return the turkey balls to the pan and heat through, covering them with the sauce.
Serve with white rice or egg noodles.
Recipe by Chrissie Walker © 2018
