Ingredients:
1 lb ground turkey
1 egg, slightly beaten
1 cl garlic, minced
1/2 tsp salt
1/4 tsp pepper
5 tbsp flour, divided
3 tbsp vegetable oil
22 oz pineapple chunks, in own jui
1 chicken bouillon cube
1 green pepper, sliced 1 1/2
1 onion, coarsely chopped
2 tbsp cornstarch
2 tbsp sugar
1 tsp ground ginger
2 tbsp soy sauce
1/4 cup cider vinegar
Instructions:
In medium bowl, mix together egg, garlic, salt, and pepper. Add ground
turkey and two tablespoons of the flour. On wax paper, sprinkle
remaining flour. Drop turkey mixture by heaping tablespoons onto
floured wax paper; roll in flour to form balls. In nonstick frypan,
place oil over high heat, add turkey balls and brown, turning. (About
6 minutes). Remove turkey balls and drain on paper towels. Remove
oil from frying pan, reserving one tablespoon. Drain juice from
pineapple chunks, add enough water to make one cup (if necessary).
Add bouillon cube to pineapple juice; stir to dissolve. In frying
pan over low heat, place pineapple chunks, green pepper, and onion;
stir and cook about 2 minutes. In small bowl, place cornstarch,
sugar, and ginger, stir in soy sauce and vinegar until smooth. Add
pineapple juice mixture to frying pan; then add cornstarch mixture,
stirring and cooking until clear and thickened, about 5 minutes. Add
turkey balls to pan and warm. Serve over rice.
Makes about 18-20 turkey balls.
Servings: 1
|
