John Myers
Ingredients for 4 servings:
- 500 g turkey breast (from happy turkeys)
- 50 g onion(s), finely diced
- 1 m.-sized egg(s)
- 4 tbsp, heaped breadcrumbs
- 300 g pineapple, cut into cubes
- 180 g pineapple juice
- 1 can of coconut milk, approx. 400 g
- 1 chili pepper(s), fresh or chili powder
- Salt and pepper, freshly ground
- some sauce thickener, light
- some chervil or parsley
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
fruity and slightly spicy
Put the turkey meat through a meat grinder and knead with the onion, breadcrumbs, salt, pepper, and egg to form a minced meat mixture. If the dough is too stiff, you may need to add a little more water. With wet hands, form it into 12 meatballs and boil them in salted water for about 10 minutes. Meanwhile, boil 200g of pineapple chunks, pineapple juice, chili, and coconut milk for 10 minutes, then puree with a hand blender. Cut the remaining pineapple into small pieces and add to the sauce. Season with salt and pepper and thicken with a sauce thickener. Heat the meatballs in the sauce again. Sprinkle with chopped chervil before serving. Best served with rice. Tip: If you don’t have a meat grinder, you can also dice the turkey meat very finely and chop it in portions using a parsley roller.
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