| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground chicken or turkey breast 500 |
|
|
; g |
| 1 |
|
Clove garlic; minced 1 |
| 2 |
|
Egg whites; or 1 whole egg 2 |
| 1 |
c |
Fresh whole wheat or white breadcrumbs |
|
|
; 250 mL |
| 1/4 |
c |
Ketchup 50 mL |
| 1 |
ts |
Salt 5 mL |
| 1/4 |
ts |
Pepper 1 mL |
| 2 |
tb |
Chopped fresh parsley 25 mL |
| 1 |
tb |
Vegetable oil 15 mL |
| 1 |
|
Clove garlic; finely chopped 1 |
| 1 |
|
Onion; chopped 1 |
| 1/2 |
c |
Ketchup 125 mL |
| 1 |
cn |
Plum tomatoes; drained and pureed |
|
|
; or broken up 1 |
|
|
; (28-oz/796 mL) |
| 1/2 |
c |
Ginger ale or cranberry juice 125 mL |
INSTRUCTIONS
SWEET AND SOUR SAUCE
In large bowl, combine ground chicken, minced garlic, egg whites,
breadcrumbs, 1/4 cup/50 mL ketchup, salt, pepper and parsley. Shape
into 1-inch/2.5 cm balls. Reserve.
To prepare sauce, heat oil in large non-stick saucepan. Add garlic and
onion. Cook on low heat until fragrant but do not brown. Add 1/2
cup/125 mL ketchup, tomatoes and ginger ale.
Bring to boil (if sauce is too thick, add about 1/2 cup/125 mL water
or additional ginger ale). Taste and adjust seasonings if necessary.
Add chicken balls to boiling sauce. Reduce heat and cook gently,
uncovered, for 20 to 30 minutes, or until meatballs are tender and
sauce is thick.
Converted by MC_Buster.
NOTES : These delicious meatballs (recipe from More HeartSmart
Cooking With Bonnie Stern) can also be served as a main course over
rice, couscous or orzo and steamed broccoli.
Converted by MM_Buster v2.0l.
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