| |
| |
| 1 lb |
|
ground turkey raw |
|
| 1 |
|
egg, slightly beaten |
|
| 1/3 cup |
|
fine dry bread crumbs |
|
| 1/3 cup |
|
finely diced onion |
|
| 2 Tbs |
|
minced parsley |
|
| 1/4 tsp |
|
salt |
|
| 1/2 tsp |
|
curry powder |
|
| 1 Tbs |
|
oil |
|
| 1 cup |
|
turkey or chicken stock |
|
| 1 cup |
|
apple juice |
|
| 1/8 tsp |
|
ground pepper |
|
| 1/4 tsp |
|
curry powder |
|
| 3 cups |
|
broccoli florets |
|
| 2 Tbs |
|
cornstarch |
|
| 1 |
|
medium red apple, unpeeled |
|
| 4 cups |
|
cooked egg noodles, whole grain or whole wheat |
|
|
|
| |
| 1 |
Combine ground meat, egg, bread crumbs, onion, parsley, salt and 2 mL (1/2 tsp) curry powder: mix well. Form into 3/4 inch (1.5 cm) balls. Brown turkey meatballs in hot oil over medium heat, turning often. Reduce heat; add turkey stock, apple juice, pepper, curry powder and broccoli. |
| 2 |
Cover and simmer 2-3 minutes until broccoli is crisp-tender. Coarsley chop apple; mix cornstarch with 2 tbsp. (25 mL) cold water and stir into turkey. Add apple; cook stirring constantly until thickened. Toss with cooked noodles. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|