About this recipe:The tangy fruit flavours of tropical pineapple and tart cranberries are the perfect partners for these lightly spiced meatballs.
450g minced turkey
75g fresh white breadcrumbs
1 egg, lightly beaten
1/4 tsp ground ginger
1/4 tsp ground cumin
salt and freshly ground black pepper
2 tbsp plain flour for dusting
sunflower oil for frying
75g dried cranberries
430g can pineapple pieces in natural juice
2 tbsp caster sugar
1 1/2 tsp cornflour
3 tbsp cranberry sauce or jelly
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Method Prep:40min › Cook:15min › Ready in:55min
Put the minced turkey in a bowl with the breadcrumbs, egg, ginger and cumin. Season with salt and pepper, then combine the ingredients with your hands until thoroughly mixed. Now lightly flour your hands and shape the mixture into sixteen small walnut-sized balls. Place these on a plate and chill until ready to cook.
For the sauce, put the dried cranberries in a small saucepan. Drain the pineapple, and add all but 1 tbsp of the juice to the pan. Stir in the sugar and heat gently, stirring occasionally, until the sugar has dissolved. Meanwhile, chop the pineapple into small pieces.
Blend the cornflour with the reserved pineapple juice and add to the saucepan, stirring all the time until the sauce clears and thickens. Add the chopped pineapple and cranberry sauce or jelly and warm through, stirring. Turn off the heat.
Heat a little oil in a large frying pan and gently fry the meatballs, in batches, until they are golden brown all over. Drain on kitchen paper. Wipe the pan clean, then return all the meatballs. Pour over the sauce, cover and simmer gently for 15 minutes or until cooked through. Serve hot with rice or spaghetti.
To make your own mince, use fresh turkey meat from either the breast or leg. Mince in a food processor or mincing machine or ask the butcher to do it for you. Use within two days. Minced chicken or pork makes a good alternative.