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Sweet Garlic glazed turkey meatballs with carrot purée https://www.metro.ca/userfiles/image/recipes/boulettes-dindon-laquees-10634.jpg PT35M PT20M PT1H10M
Glased Turkey Meatballs :Combine ingredients and let them rest for 15 minutes. Mix again and shape into small 1 oz balls. Dredge in flour.Heat a frying pan with 1cm of oil in it, or heat your deep fryer to 350FFry the meatballs until golden, about 5 minutes. (If using a frying pan, turn them frequently to maintain their round shape).Blot with paper towelTransfer to a frying pan and add VH Honey Garlic sauce, reduce heat to medium, low until they are well coated.Set asideCarrot Purée :Peel the carrots and cut into 2 cm segmentsIn a large pot, brown the carrots with the butter and seasonDeglaze with the water, cover and cook over low heat for 15 minutesBlend the carrots and set asidePlating :In a deep dish, place 1/2 cup (125 ml) of carrot puree on one side, and 1 cup (250 ml) of rice on the otherPlace the meatballs on the puree and add sauceAdd garnish to the meatballs, leaving the rice free
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454 g minced Turkey 1 eggs 1 cup (250 mL) panko (or unflavoured breadcrumbs) 1/2 minced onion salt & pepper 1 cup (250 mL) Flour 4 cups (1 L) vegetable oil 1 bottle (341 mL) VH sauce Honey and Garlic 8 medium carrots (about 1lb) 1/8 cup (30 mL) butter 1/2 cup (125 mL) water salt & pepper 1/2 bunch of green onion chopped on an angle 1/4 bunch of cilantro cut into sprigs Fried Noodles (store-bought chow mein) or fried wonton strips (matchsticks) 2 chili (very finely chopped) 1 lime quartered 4 cups (1 L) of cooked jasmine Rice, warm
Sweet Garlic glazed turkey meatballs with carrot purée

Sweet Garlic glazed turkey meatballs with carrot purée

Rate this recipe
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1
Serving
0:35
Preparation
0:20
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Glazed Turkey Meatballs

  • 454 g
    minced Turkey
  • 1
    eggs
  • 1 cup
    (250 mL)
    panko (or unflavoured breadcrumbs)
  • 1/2
    minced onion

  • salt & pepper
  • 1 cup
    (250 mL)
    Flour
  • 4 cups
    (1 L)
    vegetable oil
  • 1 bottle
    (341 mL)
    VH sauce Honey and Garlic
  • carrots purée

  • 8
    medium carrots (about 1lb)
  • 1/8 cup
    (30 mL)
    butter
  • 1/2 cup
    (125 mL)
    water

  • salt & pepper
  • Garnish

  • 1/2
    bunch of green onion chopped on an angle
  • 1/4
    bunch of cilantro cut into sprigs

  • Fried Noodles (store-bought chow mein) or fried wonton strips (matchsticks)
  • 2
    chili (very finely chopped)
  • 1
    lime quartered
  • 4 cups
    (1 L)
    of cooked jasmine Rice, warm
Imprimer ma sélection

Preparation

Glased Turkey Meatballs :

Combine ingredients and let them rest for 15 minutes. Mix again and shape into small 1 oz balls. Dredge in flour.

Heat a frying pan with 1cm of oil in it, or heat your deep fryer to 350F

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

Transfer to a frying pan and add VH Honey Garlic sauce, reduce heat to medium, low until they are well coated.

Set aside

Carrot Purée :

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

Plating :

In a deep dish, place 1/2 cup (125 ml) of carrot puree on one side, and 1 cup (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

Source : Chef Danny St-Pierre

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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