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Add a photoOn one of my Hawaiian Airlines flights to Honolulu, we were served a complimentary meal of turkey meatballs over a bed of rice, and it was delicious. So then I penciled the menu on my "to cook at home" list, with of course, some tweaks.
I previously prepared meatballs stuffed with boiled egg, so I thought this time, I'd make smaller meatballs stuffed with smaller eggs -- like quail eggs. To complete the recipe, I thought of complementing the meatballs with a sweet and spicy sauce with some red bell peppers.
The end product was quite appetizing with some garlic fried rice on the side. (You can also serve them over a bed of steamed rice). I had some leftover meatballs which I then added to next day's meal of spaghetti with mushroom and tomato sauce.
Talk about hitting two birds with one bullet.
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Ingredientes
- 1 lb, ground turkey
- 8-10 boiled quail eggs, depending on the size of your meatballs
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 2 tbsps soy sauce
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup, all-purpose flour
- 1 cup, breadcrumbs
- 5 cloves, garlic, peeled and crushed
- 1 cup, cubed red bell pepper
- 1 cup Thai sweet chili sauce
- 1 cup water
- Olive oil for deep frying
Direcciones
- In a medium bowl, combine turkey, green onions, carrots, soy sauce, salt and pepper to taste, and mix well, using clean hands.
- Place about 2 tbsps of the turkey mixture on the palm of your hands and flatten. Place one quail egg in the center, then wrap the egg with the turkey mixture, forming a ball.
- Roll the meatball in flour, dip in the egg and finally roll in the breadcrumbs. Repeat process for the rest of the turkey mixture and quail eggs.
- In medium pan or wok, heat Olive oil over medium heat. Fry the meatballs in batches until they're cooked and nicely browned. Remove from heat, drain excess oil and set aside.
- Prepare the sauce by heating a tablespoon of Olive oil in a medium pan. Add garlic and cook until golden brown.
- Add bell peppers and stir fry for about two minutes. Add water and bring to a quick boil.
- Reduce heat and add sweet chili sauce, stirring constantly for about two to three minutes.
- Place meatballs on a serving platter and pour the warm sauce over them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 372 | |
| Calories from Fat 122 | 33% |
| Total Fat 13.59g | 17% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 734mg | 31% |
| Potassium 435mg | 12% |
| Total Carbs 32.24g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.83g | 2% |
| Protein 28.55g | 46% |
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