Sweet 'n' Sour Turkey Meatball Stew the Editors of Publications International, Ltd.
Makes 6 servings
|2||pounds ground turkey|
|3/4||cup dry bread crumbs|
|1/2||cup chopped onion|
|1/3||cup chopped water chestnuts|
|4||tablespoons reduced-sodium soy sauce, divided|
|1||clove garlic, minced|
|1/2||teaspoon ground ginger|
|1/4||teaspoon black pepper|
|2||tablespoons vegetable oil|
|1/4||cup apple cider vinegar|
|1||can (20 ounces) pineapple chunks in juice, drained and juice reserved|
|1||medium green bell pepper, cut into 1/2-inch pieces|
|1||medium red bell pepper, cut into 1/2-inch pieces|
|Peel of 1 lemon, coarsely chopped|
|Hot cooked rice (optional)|
- Combine turkey, bread crumbs, onion, water chestnuts, 1 tablespoon soy sauce, garlic, egg, salt, ginger and black pepper in large bowl; mix well. Shape into meatballs.*
- Heat oil in 5-quart Dutch oven over medium heat. Brown meatballs in hot oil. Remove with slotted spoon. Discard fat. Combine water, sugar, vinegar and reserved pineapple juice in Dutch oven. Return meatballs to Dutch oven.
- Bring to a boil over high heat. Reduce heat to low. Cover and simmer 20 to 25 minutes. Stir in pineapple, bell peppers and lemon peel. Simmer, uncovered, 5 minutes.
- Blend remaining 3 tablespoons soy sauce into cornstarch in small bowl until smooth. Bring meatballs to a boil over medium-high heat; stir in cornstarch mixture. Cook 5 minutes or until mixture thickens, stirring constantly. Serve over rice, if desired.
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