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Print Recipe
Orange-Glazed Turkey Meatballs Recipe
Tender Turkey meat is ideal for both everyday table and diet food. Orange glaze complements the tender, juicy meatballs with an unusual taste with an Oriental accent. They can be served with boiled rice or noodles. Also put in a pita or chapati, adding a salad of fresh vegetables and take as a snack on a picnic.
Cook Time 40 minutes
Servings
Ingredients
For meatballs:
For glaze:
Cook Time 40 minutes
Servings
Ingredients
For meatballs:
For glaze:
Instructions
  1. Prepare the products. If you are preparing a diet version of meatballs, you can use oatmeal instead of bread. Pieces of white bread, pour warm milk, grind in a blender along with the onion.
    Prepare the products. If you are preparing a diet version of meatballs, you can use oatmeal instead of bread. Pieces of white bread, pour warm milk, grind in a blender along with the onion.
  2. Combine the minced Turkey with the bread mass, add salt to taste, crushed mint and ground white pepper. Stir well.
    Combine the minced Turkey with the bread mass, add salt to taste, crushed mint and ground white pepper. Stir well.
  3. From the prepared minced meat to form small meatballs, weighing about 35-40 grams. Put them on parchment and bake in the oven, preheated to 180 degrees for 15 minutes.
    From the prepared minced meat to form small meatballs, weighing about 35-40 grams. Put them on parchment and bake in the oven, preheated to 180 degrees for 15 minutes.
  4. For the glaze, chop the garlic and ginger. Squeeze the juice out of the oranges.
    For the glaze, chop the garlic and ginger. Squeeze the juice out of the oranges.
  5. Add the orange juice, garlic, ginger, cane sugar, and soy sauce to the pan. Use salt to taste. Bring the mixture to a boil and cook for a couple of minutes. In water, dilute the starch, constantly stirring the sauce, enter it in a thin stream.
    Add the orange juice, garlic, ginger, cane sugar, and soy sauce to the pan. Use salt to taste. Bring the mixture to a boil and cook for a couple of minutes. In water, dilute the starch, constantly stirring the sauce, enter it in a thin stream.
  6. Transfer the finished meatballs to the boiling sauce. Shake the pan so that the thickening orange glaze covers each cutlet. Remove the pan from the heat as soon as the glaze is thick enough.
    Transfer the finished meatballs to the boiling sauce. Shake the pan so that the thickening orange glaze covers each cutlet.
Remove the pan from the heat as soon as the glaze is thick enough.
  7. Bon appetit!
    Bon appetit!

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