Sweet-and-sour turducken meatballs

Prep 30 min
Plus Cooking time: 35 minutes
Makes 6 Servings



796-mL can
diced tomatoes
medium carrot, peeled and chopped
onion, peeled and chopped
2 cups
chopped fresh pineapple, about 1/2 pineapple, divided
1/4 cup
3 tbsp
2 tbsp
cider vinegar
3/4 tsp
salt, divided
400 g
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.

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Calories 326
Protein 25 g
Carbohydrates 30 g
Fat 12 g
Fibre 3 g
Sodium 720 mg

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Photo credit: Angus Fergusson

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