Baked Turkey Meatballs with Sweet and Sour Sauce (with Coconut Palm Sugar)
2 pounds ground Turkey (local free range preferred – mine was from Valleyfield Farms in Echo Bay – just outside of Sault Ste Marie ON)*
1 large egg (farm fresh – mine was from Salamander Farms – St. Joseph’s Island – I pick them up every Saturday at the farmers market **
½ - 3/4 cup Gluten Free Breadcrumbs (you don’t need to use gluten free, but I did)
¼ cup gluten free organic rolled oats
2 shallot finely diced, or1 onion finely diced
¼ cup fresh chopped parsley
2 tbsp tomato paste
3 cloves mines garlic
1 – 2 tsp pepper
Sprinkle of salt
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Preheat oven to 375 degress. Line a baking sheet with tin foil (easy to clean) and lightly oil.
In a large bowl mix all ingredients. (It is easiest to use your hands). Roll into bite sized balls and place on pan. Bake about 20 minutes, or until brown and cooked through.
While these are baking, make your Sweet and Sour Sauce
2 cups coconut palm sugar
½ cup water
3 tbsp cornstarch
½ cup white vinegar
½ cup rice vinegar
¼ cup apple cider vinegar
2 – 3 tbsp honey***
3 tbsp tomato paste (or the rest of the can from the meatballs)
4 tablespoons soy sauce
Mix the brown coconut palm sugar, vinegars, tomato paste and soy sauce in a pot. Whisk cornstarch into the water and mix until smooth. Pour into the sugar mixture and heat. Stir until it comes to a light boil and thickens.
Place the meatballs in a casserole dish or large bowl. Add the Sweet and Sour Sauce. Serve over a bed of rice with a nice healthy salad.
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Susan
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