Glazed Turkey Meatballs

Prep Time 20 MIN

Cook Time 25 MIN

Serves 4

Ingredients :

  • 454 g of minced turkey
  • 1 egg
  • 250 ml of panko (or unflavoured breadcrumbs)
  • ½ minced onion
  • Salt and pepper
  • 250 ml flour
  • 1 L vegetable oil
  • 341 mL of VH® Honey Garlic sauce

Carrot puree:
  • 8 medium carrots (about 1 lb)
  • 30 ml of butter
  • 125 ml of water
  • Salt and pepper

  • ½ bunch of green onions chopped on an angle
  • ¼ bunch of cilantro cut into sprigs
  • Fried noodles (store-bought chow mein) or fry wonton strips (matchsticks)
  • 2 chilis (very finely chopped)
  • 1 lime, quartered
  • 1 L of cooked jasmine rice, warm

Directions :

  1. Combine ingredients and let them rest for 15 minutes. Mix again and shape into small 30 ml balls. Dredge in flour.
  2. Heat a frying pan with 1 cm of oil in it, or heat your deep fryer to 350°F.
  3. Fry the meatballs until golden, about 5 minutes. (If using a frying pan, turn them frequently to maintain their round shape.) Blot with paper towel.
  4. Transfer to a frying pan and add VH® Honey Garlic sauce, reduce heat to medium, low until they are well coated. Set aside.
  5. Carrot Puree: Peel the carrots and cut into 2 cm segments. In a large pot, brown the carrots with the butter and season. Deglaze with the water, cover and cook over low heat for 15 minutes. Blend the carrots and set aside.
  6. Plating: In a deep dish, place 125 ml of carrot puree on one side, and 250 ml of rice on the other. Place the meatballs on the puree and add sauce. Add garnish to the meatballs, leaving the rice free.

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