Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet : | Heart Health
454 g (1 lb) lean ground turkey
4 shallots, finely chopped
1 clove garlic, crushed
114 g (4 oz) finely chopped mushrooms
10 mL (2 tsp) dried herbs de provence
Finely grated rind of 1 lemon
250 mL (1 cup) fresh whole-wheat bread crumbs
30 mL (2 tbsp) sun-dried tomato paste
Freshly ground black pepper
A little whole-wheat flour, for dusting
15 mL (1 tbsp) olive oil
For the sweet & sour sauce:
15 mL (1 tbsp) cornstarch
60 mL (4 tbsp) red wine
1 can (400 g/14 oz) chopped tomatoes
150 mL (2/3 cup) unsweetened apple juice
30 mL (2 tbsp) red wine vinegar
30 mL (2 tbsp) brown sugar 15 mL (1 tbsp) sun-dried tomato paste
Fresh herb sprigs, to garnish
To make the meatballs, put all the meatball ingredients, except the flour and oil, in a bowl and mix thoroughly. Roll the meatball mixture into 28 small balls. Sprinkle the flour onto a plate. Roll each meatball lightly in the flour.
Place on a plate, cover, and chill for 20 minutes. Meanwhile, make the sweet and sour sauce. Blend the cornstarch with the red wine; then put in a saucepan with all the remaining sauce ingredients and stir. Bring to a boil, stirring continuously; then reduce the heat and simmer gently while cooking the meatballs.
Preheat the oven to 180°C (350°F). Heat the oil in a skillet and fry the meatballs over a medium heat for 5-10 minutes, turning them frequently, until lightly browned all over. Transfer the meatballs to a large, shallow, ovenproof dish. Pour the sauce over the meatballs. Cover and bake for about 45 minutes, until the meatballs are cooked. Garnish with fresh herb sprigs and serve hot with mashed potatoes and cooked spring greens and baby carrots.
Makes 4-6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:346