Turkey Meatballs with Coconut and Pineapple Salsa
⏱️ Prep: 50 min
Ingredients
| 4 стръка | spring onions |
| 2 с.л. | butter |
| 600 g | dry bread |
| 1000 g | turkey schnitzels |
| 2 | eggs |
| 4 с.л. | soy sauce |
| 8 с.л. | breadcrumbs |
| — | salt |
| — | black pepper |
| 8 ч.л. | sunflower oil |
| 2 бр. (ок. 700 g) | pineapples |
| 40 g | coconut flakes |
| 8 - 12 стръка | coriander |
| 2 лайма | lime juice |
Instructions
- Clean the spring onions, cut the white part into fine cubes and sweat them in hot butter until glossy. Leave to cool. Soak 60 g of the bread roll in warm water until soft.
- Wash and pat dry the turkey schnitzels and cut them into large cubes. Grind them in a meat grinder. Combine the mince with the egg, soy sauce, the squeezed-out bread, the sweated onion and as much breadcrumbs as needed. Season with salt and black pepper and form 20 - 24 small balls. Fry them in hot oil in a large pan over low heat on all sides for about 10 minutes, until they get a crispy crust.
- Meanwhile, for the salsa, peel the pineapple, remove the hard core and cut the fleshy part of the fruit into small cubes. Lightly toast the coconut flakes in a dry pan and leave them to cool. Cut the green part of the onion into very fine rings. Pluck and finely chop the coriander leaves. Combine with the pineapple, coconut flakes and onion rings, season with the lime juice and salt. Serve the salsa with the meatballs and the remaining bread.