Yield: 4 Servings
|1 pounds||Turkey mince|
|1||Onion, peeled and chopped|
|1 teaspoon||Chinese Five Spice|
|Salt and Pepper|
|1||Onion, peeled and sliced|
|2||Carrots, cut into thin stick|
|1||Green pepper, deseeded and chopped|
|½ pint||Chicken Stock|
|1 tablespoon||Tomato ketchup|
|2 tablespoons||Demerara Sugar|
|2 tablespoons||Malt Vinegar|
|8 ounces||Pineapple Chunks|
|4 ounces||Bean Sprouts|
|Chopped Spring Onions or snipped chives to garnish|
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 saute 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini