Tuesday, September 14, 2010

Turkey Apricot Meatballs

Meatballs aren't chinese, but I started making them as part of my bento stash.  Bentos have taken a backburner, but lucky the meatballs still keep coming.
500g turkey mince
1/2 cup almond meal
1 egg
1 small onion cubed
1 small apple cubed
3 tbsp apricot jam
1 tbsp cornflour
1 tsp thyme

salt and pepper

  1. Prepare the oven at 180*C and 2 baking trays lined with baking paper
  2. Blitz onion, apple, jam, egg and herbs until finely chopped.
  3. in a mixing bowl, mix the turkey almond meal and blitz mix. mix well.
  4. Spoon all of the mix into a ziplock bag. Cut off the tip. gather the other three corners, so you have a make-shift piping bag.
  5. Pipe balls of meat on the baking trays. They don't expand so you can pipe the balls closely together on the tray.
  6. Put in the oven bake for 15-20mins. until cooked through (cut one in half) if the juice is pink then it needs another 5 minutes in the oven.
  7. Take out of the oven and rest to cool.

Pop into stews, salads, soups, noodles, stir-frys or in the freezer for a rainy day.

  • Roll the balls in egg and then flaked almonds. then bake
  • Add chopped apricots if you want more sweetness
  • change apricot jam to cranberry jam
  • Stuff a piece of camebert cheese in each ball
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