Fakeaway Sweet ‘n’ Sour Turkey Balls

Charmaine Lu -
  • 750g turkey mince
  • 10cm piece of ginger, grated
  • 1 tsp ground cinnamon
  • 30g snipped chives
  • 2 tbsp oil
  • 3 tbsp cornstarch
  • 3 crushed garlic cloves
  • 6 tbsp rice wine vinegar
  • 2 x 400g tins of pineapple slices in juice, rings quartered
  • 100ml juice from the pineapple tin
  • 350g passata
  • 1 tbsp sweet chilli sauce
  • 1 onion, chopped into 2cm chunks
  • 2 sliced carrots
  • 2 sliced yellow capsicums
  • Preheat the oven to 200C. Pop the mince, half the ginger, the cinnamon and almost all the chives in a bowl. Mix with your hands and shape into 18 balls. Place on a baking tray and drizzle with 1 tbsp of oil. Place the garlic and the rest of the ginger in a jug, mix in the cornstarch and 2 tbsp of vinegar to make paste. Stir in the rest of the vinegar, the pineapple juice, 75ml water, the chilli sauce and passata. Season.
  • Bake your turkey balls for 20 mins in the oven, until golden. Meanwhile, fry the onions in the remaining oil for 8 mins to soften, then add the capsicums and carrots to the pan and fry for 5 mins more. Stir in your sauce with 350ml water, and simmer for 10 mins until the carrots are just tender. Add the meatballs and pineapple to the pan, simmer for 5 mins, then scatter with chives and serve with boiled white rice.
35 mins
6 serving