Glazed Turkey Meatballs
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20Prep Time Minutes
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45Total Time Minutes
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22Number of Ingredients
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4Servings
Combine ingredients and let them rest for 15 minutes. Mix again and shape into small 30 ml balls. Dredge in flour.
Heat a frying pan with 1 cm of oil in it, or heat your deep fryer to 350°F.
Fry the meatballs until golden, about 5 minutes. (If using a frying pan, turn them frequently to maintain their round shape.) Blot with paper towel.
Transfer to a frying pan and add VH® Honey Garlic Sauce; reduce heat to medium low until they are well coated. Set aside.
Carrot Puree: Peel the carrots and cut into 2 cm segments. In a large pot, brown the carrots with the butter and season. Deglaze with the water; cover and cook over low heat for 15 minutes. Blend the carrots and set aside.
Plating: In a deep dish, place 125 ml of carrot puree on one side, and 250 ml of rice on the other. Place the meatballs on the puree and add sauce. Add garnish to the meatballs, leaving the rice free.
Glazed Turkey Meatballs