60
Angus Fergusson
796-mL can diced tomatoes
1 medium carrot, peeled and chopped
1/2 onion, peeled and chopped
2 cups chopped fresh pineapple, about 1/2 pineapple, divided
1/4 cup ketchup
3 tbsp honey
2 tbsp cider vinegar
3/4 tsp salt, divided
400 g duck breast
250 g ground turkey
250 g ground chicken
1/3 cup plain bread crumbs
1/4 cup chopped parsley
Whirl half of tomatoes with carrot and onion in a food processor until puréed. Add 1 cup pineapple and pulse once or twice until pineapple is finely chopped. Pour sauce into a large pot and set over high. Stir in remaining tomatoes and pineapple, ketchup, honey, vinegar and 1/4 tsp salt. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 15 min.
Remove skin from duck breast and discard. Cut duck into chunks and pulse in food processor until coarsely chopped. Transfer to a medium bowl. Add turkey, chicken, bread crumbs, parsley and remaining salt. Season with pepper. Mix with your hands until combined. Roll into 2-in. balls, then drop into sauce. Simmer, uncovered, stirring occasionally, until meatballs are cooked through, about 20 min.
Calories 326, Protein 25g, Carbohydrates 30g, Fat 12g, Fibre 3g, Sodium 720mg.
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