Perry Glazed Meatballs
Preparation and Cooking Time: 35 mins
Yield: 20 meatballs
Ingredients
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
Glaze:
- 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
Instructions
Meatballs:
- Preheat oven to 400 degrees F.
- 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.
Glaze:
- In a small bowl add all of the ingredients, except the scallions. Whisk to combine.
- 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 onesweetmess.com