thanks to Rachel Gillon
Turkey Meatballs
- 500g Turkey mince (or mince of your choice)
- 3 rashers bacon chopped
- 50g breadcrumbs
- 2tbsp Galloway Chilli, Chilli lime & ginger jam
- 2 tbsp finely chopped pistachio nuts (optional)
- 1 egg beaten
- Small bunch of coriander finely chopped
- 2 garlic cloves crushed
- Salt & pepper
Sauce
- 3 tbsp hoisin sauce
- 3 tbsp ketchup
- 2 tbsp light soy sauce
- 4 tbsp sherry
- Heaped teaspoon of Galloway chilli, Chilli lime & Ginger jam(add more if desired)
- 250ml stock – vegetable or chicken
- 1 tbsp Cornflour
- 1 red pepper sliced
- 1 small head of broccoli broken in to small florets
- 4spring onions
Instructions
- Mix the meatball ingredients together and form into small balls. Before cooking all the meatballs, fry a small amount of the mixture to check seasoning & flavour. Adjust if necessary.
- Mix the hoisin sauce, ketchup, soy sauce, sherry and chilli jam together in a small bowl.
- Heat 2 tbsp of the oil in a wok or a large pan and brown the meatballs all on sides. Remove and keep warm.
- Add the broccoli and pepper and stir fry for 2 -3 mins, return the meatballs to the pan and continue cooking for a further 2 – 3 mins.
- Add the sauce ingredients, along with the stock to the pan and continue cooking for approx 5 mins or until meatballs are cooked.
- Serve either with noodles or rice, either works well.
- If you prefer crispier vegetables, stir fry the broccoli and pepper separately and add to the meatballs & sauce before serving.