Recipe: Yummy Bouncy Turkey Balls

Bouncy Turkey Balls. Cut up skinless turkey or chicken breast into small bite size. Remove any strings if you can. Mix all ingredients in a food processor except water.

Adjustment salt according to your usage. Cut up skinless turkey or chicken breast into small bite size. Remove any strings if you can. You can have Bouncy Turkey Balls using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bouncy Turkey Balls

1. Prepare 1 lb of Organic turkey breast.
2. Prepare 1/2 cup of ice cold filtered water.
3. You need 1 tsp of minced ginger.
4. Prepare 1 Tsp of Tamari sauce/soy sauce.
5. You need 2 Tsp of fish sauce.
6. You need 2 Tsp of starch.
7. You need 2 tsp of shiitake mushroom powder, optional.
8. Prepare 1/2 tsp of white or black pepper.
9. Prepare 1 tsp of garlic powder.
10. You need 1 tsp of onion powder.
11. It's 1 pinch of Szechuan pepper powder, optional.

Mix all ingredients in a food processor except water. Big collection of the most interesting online games. Various categories :arcade, shooting, puzzles, strategy,. A few days ago, made some spicy turkey balls in a sweet and sour sauce.

Bouncy Turkey Balls step by step

1. Cut up skinless turkey or chicken breast into small bite size. Remove any strings if you can..
2. Mix all ingredients in a food processor except water. Add 1/3 of ice cold water first and start pluse. Add second 1/3 of water when meat start to breaking down into paste..
3. Add the last 1/3 part of water and switch to high to homogenize the meat. The entire blending process shouldn't be more than 90 seconds..
4. Using water dipped hands to shape the paste into 1 oz balls. You can bake or water bath them..
5. Baking using 350F for 15-20 mins. Water bath please make sure water is right before boiling at 200F and drop the ball one at a time. Once the ball floats to top. Scoop it out and place it into ice water to chill. The water bath will make these balls bouncier..
6. It can also be turn into a turkey cake simply by heating up the paste in a Ziploc bag using a water bath. Cook until it firms up depending on the size, 5-10 minutes. Ice bath afterwards until it chills down. Slice and freeze up based on your daily cooking portion size..

Though firm on the exterior, they carried a 'melt in the mouth' experience to the taste buds. As always, when I cook pasta, I make an extra portion. Thus, I had those succulent balls with leftover angel hair pasta which still carried just the right bite to same. Short Demo of the new game Turkey Bounce. Stop borrowing your child's ball and get your own adult size Hippity Hop!