Sweet-and-sour turducken meatballs
Chatelaine
* PLUS Cooking time: 35 minutes
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, divided
-
1/4 cup
ketchup
-
3 tbsp
honey
-
2 tbsp
cider
vinegar
-
3/4 tsp
salt
, divided
-
400 g
duck breast
-
250 g
ground turkey
-
250 g
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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