- 300 g of turkey mincemeat
- 155 g of minced pork
- 1 egg white, lightly whisked
- 1 tbsp grated fresh ginger
- 80 ml (measured in bulk) grated carrot
- 80 ml (measured in bulk) chopped spring onions
- 2 tablespoons chopped parsley
- 2 garlic cloves, crushed
- 1/2 teaspoon red chili flakes (optional)
- 1/2 teaspoon salt
- 30 g fresh bread cubes
- 1/4 tsp dark sesame
- rapeseed oil
- Roasted sesame (garnish)
For the lemon sauce:
- 6 tablespoons honey
- 2 tablespoons plum sauce (asides)
- Grated Zest of 1 lemon
- 60 ml lemon juice (not filtered)
- Salt, to taste
- 1/2 tsp Maizena
- 1 tbsp water
- Preheat oven to 175 degrees C. In a large bowl mix both types of minced meat together with the egg whites and set aside.
- Process ginger, carrot, onion, parsley, garlic, chili flakes, salt, bread cubes and sesame in a pulse machine in a small kitchen machine. give to the meat and pass through. From the meat mass form either 16 normal sized or 32 small meatballs.
- Place a large, oven-safe pan over moderately-intense heat, roasting the meatballs in oil all around in several operations. As they finish, drain on kitchen paper. Drain the bratwurst with vermouth, stir well and return the meat patties back to the pan. Cook in preheated oven for 15 minutes.
- Meanwhile, prepare the lemon sauce: bring the sauces over a moderate heat while stirring them with the whisk to a boil, stirring the must with water. Continue to cook while stirring until the sauce is thickened.
- After the meatballs have been in the oven for 15 minutes, add the lemon sauce over the meat patties, stir carefully and cook in the oven for another 15-20 minutes – doused with the sauce during the halftime.
- Remove the meatballs from the oven, add the sauce once more and then garnish with the sesame.