Sweet-and-sour turducken meatballs

Chatelaine 0

( 42 ratings )

Preparation time:
30 minutes
Cooking time:
35 minutes
6 Servings
Sweet-and-sour turducken meatballs Angus Fergusson

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
  • 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


  • 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)

25 g
30 g
12 g
720 mg

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