Sweet and Sour Turkey Meatballs
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 4 to 6 servings
- 1/2 cup (125 mL) ketchup
- 1/3 cup (75 mL) water
- 1/4 cup (60 mL) cider vinegar
- 3 tbsp (45 mL) packed light brown sugar
- 2 tbsp (30 mL) yellow mustard
- 1 pkg (450 g) ground Ontario turkey
- 1/2 cup (125 mL) panko breadcrumbs
- 1 small onion, grated
- 1 egg
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) canola or vegetable oil
- 1 each yellow and green bell pepper, small red onion coarsely chopped
In a bowl whisk together ketchup, water, vinegar, sugar and mustard; set aside.
In a large bowl, combine turkey, breadcrumbs, onion, egg, salt and pepper with your hands until well combined. Using damp hands, gently shape into 1-inch (2.5 cm) meatballs.
In a large nonstick skillet, heat oil over medium high heat. Add meatballs and brown lightly on all sides. Pour sauce into skillet; reduce heat and simmer, stirring occasionally for 10 minutes. Add yellow and green peppers and simmer, stirring occasionally for about 5 minutes or until meatballs are no longer pink inside and well glazed.
Serve on its own or on a bed of rice with a sprinkling of green onions overtop.
Tip: For a little kick of heat, use Dijon mustard instead of yellow mustard.
Bake these meatballs on a parchment paper lined baking sheet in a 350 F (180 C) oven for about 13 minutes or until no longer pink inside. Let cool to room temperature. Remove from sheet and place in airtight container and freeze for up to 2 weeks. Let thaw in refrigerator overnight and reheat in skillet with sauce and peppers.
