Search
by Ingredient

Yummy Sweet & Sour Turkey Meatballs

StarStarStarEmpty starEmpty star

Submitted by bettec1

Sweet and sour turkey meatballs: lean turkey meatballs spiced with Chinese five-spice, simmered in a homemade sweet-and-sour sauce with pineapple, peppers, carrots and bean sprouts. A lighter take on the takeaway favorite.

YIELD

4 servings

PREP

25 min

COOK

30 min

READY

1 hrs

This is a lighter, homemade answer to gloopy takeaway sweet and sour. Lean turkey mince stands in for the usual battered pork, rolled into tender meatballs seasoned with Chinese five-spice, onion and breadcrumbs that keep them moist as they simmer.

The sweet-and-sour sauce is made from scratch, and it’s all about balance. Demerara sugar brings the sweetness, malt vinegar and a little ketchup bring the tang, and chicken stock rounds it out. You thicken it the clever way, by blending cornflour into the reserved pineapple juice, so nothing goes to waste and the sauce turns glossy and clear.

It’s loaded with vegetables too. Carrots and green pepper soften into the sauce, while pineapple chunks and crisp bean sprouts go in right at the end so they keep their freshness and crunch.

Simmer the meatballs gently in the sauce, then scatter with spring onions and serve over rice.

Chef Tips

  • Don’t boil the meatballs hard. A gentle simmer keeps lean turkey tender instead of dry and tough.
  • Add the bean sprouts and pineapple only at the end, so they stay crisp and bright rather than turning limp.
  • Blend the cornflour smoothly into the cold pineapple juice before adding it, so the sauce thickens without lumps.

Variations

  • Use chicken or pork mince in place of the turkey.
  • Add a splash of soy sauce or a knob of grated ginger to the sauce for more depth.
  • Serve over steamed rice or noodles to soak up the sauce.

Ingredients

1 453.6
POUND G TURKEY
minced
2 57.8
OUNCES ML/G BREAD CRUMBS
1 1
EACH ONION
peeled, chopped
1 5
1 15
TABLESPOON ML VEGETABLE OIL
1 1
EACH ONION
peeled, sliced
2 2
EACH CARROTS
cut up
1 1
EACH EACH GREEN BELL PEPPER
chopped
½ 237
PINT ML CHICKEN BROTH *
1 15
TABLESPOON ML KETCHUP
2 30
TABLESPOONS ML DEMERARA SUGAR *
2 30
TABLESPOONS ML MALT VINEGAR
8 231.2
OUNCES ML/G PINEAPPLE CHUNK
2 30
TABLESPOONS ML CORNSTARCH
4 115.6
OUNCES ML/G MUNG BEAN SPROUT

Directions

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 sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 364 32% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 229mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 73g
Vitamin A 106% Vitamin C 58%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe