Sweet-and-sour turducken meatballs
59
- Prep Time30 mins
- Total Time30 mins
- Makes6 Servings
Angus Fergusson
Ingredients
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
Instructions
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.
Nutrition (per serving)
Calories 326, Protein 25g, Carbohydrates 30g, Fat 12g, Fibre 3g, Sodium 720mg.