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Sweet Garlic glazed turkey meatballs with carrot purée
2017-09-20
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
1
Chef Danny St-Pierre
0
0
0
0
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
1
Serving
0:35
Preparation
0:20
COOKING
1:10
TOTAL TIME
Ingredients
-
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
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.
