Preparation time:

30 minutes

Cooking time:

35 minutes

Makes:

6 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
• 1/4 cup ketchup
• 3 tbsp honey
• 2 tbsp cider vinegar
• 3/4 tsp salt
• 400g duck breast
• 250g ground turkey
• 250g 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

25 g

carbohydrates

30 g

fat

12 g

fibre

3 g

sodium

720 mg

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