Recipe - Turkey teriyaki balls with baby corn and mange tout

Last year after accidentally ordering an enormous turkey for Christmas (using my newborn baby brain!), I trialled a recipe to use up some of the turkey and the kids loved it so much it was added into the Little Forest Folk menu in January.



1kg turkey meat
1/3 cup milk
1/3 cup breadcrumbs
1/3 cup crushed pineapple
1/3 cup onion
2 tsp minced ginger
1 tsp crushed garlic
2 tbsp low-salt soy sauce
1/2 tsp salt


1/3 cup water
1/3 cup pineapple juice (from the tin)
1/3 cup honey or brown sugar
2 tsp minced ginger
1 tsp crushed garlic
2 tsp cornflour
1/4 cup water


  1. Preheat oven to 220 degrees.
  2. Blitz turkey, pineapple, onion, ginger and garlic in a food processor then place in a bowl.
  3. Make a well in the centre of the meat mixture and fill it with the milk and breadcrumbs then leave for a couple of minutes to soak up.
  4. Add remaining meatball ingredients.
  5. Form mixture into balls and place in mini muffin/cakepop tins and bake in the oven for 15 minutes.
  6. For the sauce, place soy sauce, 1/3 cup water, pineapple juice, honey, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes. Mix the cornflour with 1/4 cup water until well blended then add it to the saucepan and whisk well until the sauce thickens.
  7. Toss meatballs in the sauce and serve with baby corn and mange tout.

For adults add an extra garnish of spring onions and sesame seeds :-)

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