- 1 lb. Minced turkey meat.
- 2 Eggs.
- 2/3 Cup bread crumb.
- 1 Small onion.
- 1 Garlic clove.
- Salt, black pepper and parsley.
- Flour for frying.
- Mild olive oil. (0.4 °).
- 1/2 Cup muscovado sugar
- 1-1/2 Tablespoon sherry vinegar
- 1 Tablespoon Cointreau. (orange liqueur)
- 3 Oranges.
- 1 Lemon.
- 1- 1/4 Cup beef stock
Chop onion and garlic into a fine brunoise. Sauté in olive oil in a nonstick Magefesa frypan.
Place minced turkey, onion, chopped garlic, eggs and the crumb of bread previously soak in milk in a Blenda Magefesa blender. With the mixer attachment on, process until ingredients are well incorporated
Season with salt, pepper and finely chopped parsley and shape mixture into meatballs.
Batter meatballs in the flour and fry in an enamel steel Magefesa Deep Fryer with abundant olive oil. Drain on kitchen paper towel. Set aside.
Place sugar and sherry vinegar in a Magefesa nonstick aluminum casserole and cook until you get a light golden brown caramel sauce.
Cover with orange liqueur. Cook for a few seconds over high heat until reduced. Add orange and lemon juices and bring to a boil.
Add beef stock. Cook about 5 min
Add fried meatballs to sauce and cook briefly over low heat.
Serve with sweet potato and cauliflower puree.
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