Perry Glazed Meatballsperry-glazed-meatballs


Preparation and Cooking Time:  35 mins
Yield:  20 meatballs




  • 700g ground turkey mince
  • 3 garlic cloves, minced
  • 1/3 cup shredded pear
  • 3 tbs. onion, finely diced
  • 1/3 cup bread crumbs
  • 1/2 tsp. cayenne
  • 1 tsp. salt
  • 1/2 tsp. pepper


  • 1 cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
  • 1/4 cup low-sodium soy sauce
  • 1 tsp. freshly grated ginger
  • 1 tbs. butter
  • 3 tbs. brown sugar
  • 1 tsp. red pepper flakes
  • 1 tbs. chili garlic sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup chopped spring onions




  1. Preheat oven to 400 degrees F.
  2. In a large bowl add all of the ingredients. Mix to combine.  Roll into 1-inch balls.  Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet.  Bake for 20 minutes.


  1. In a small bowl add all of the ingredients, except the scallions.  Whisk to combine.
  2. Add the mixture to a large sauté pan over medium heat.  Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens.  Add the meatballs to the pan and let cook for 1 minute to coat.  Top with chopped spring onions.

Note:  After shredding the pear, place in a paper towel or clean kitchen towel and squeeze out juice.


Recipe adapted from