Last year after accidentally ordering an enormous turkey for Christmas (using my newborn baby brain!), I trialled a recipe to use up some of the turkey and the kids loved it so much it was added into the Little Forest Folk menu in January.
INGREDIENTS
1kg turkey meat
1/3 cup milk
1/3 cup breadcrumbs
1/3 cup crushed pineapple
1/3 cup onion
2 tsp minced ginger
1 tsp crushed garlic
2 tbsp low-salt soy sauce
1/2 tsp salt
Sauce
1/3 cup water
1/3 cup pineapple juice (from the tin)
1/3 cup honey or brown sugar
2 tsp minced ginger
1 tsp crushed garlic
2 tsp cornflour
1/4 cup water
METHOD
- Preheat oven to 220 degrees.
- Blitz turkey, pineapple, onion, ginger and garlic in a food processor then place in a bowl.
- Make a well in the centre of the meat mixture and fill it with the milk and breadcrumbs then leave for a couple of minutes to soak up.
- Add remaining meatball ingredients.
- Form mixture into balls and place in mini muffin/cakepop tins and bake in the oven for 15 minutes.
- For the sauce, place soy sauce, 1/3 cup water, pineapple juice, honey, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes. Mix the cornflour with 1/4 cup water until well blended then add it to the saucepan and whisk well until the sauce thickens.
- Toss meatballs in the sauce and serve with baby corn and mange tout.
For adults add an extra garnish of spring onions and sesame seeds :-)