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Turkey Meatballs in Curried Mango Grille Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients: turkey meatballs

  • 1 medium onion, peeled and finely chopped
  • 1 Tbsp. olive oil
  • 20 oz. 93% ground turkey (you can increase quantities for meatballs, but that's the size of the packet of ground turkey in my market.)
  • Just under ¾ cup corn chex coarsely ground
  • 4 tsp. gluten-free tamari sauce
  • 4 tsp. dark sesame oil
  • Ground black pepper
  • 1 11 oz. bottle of curried mango grille sauce


  1. Cook the onion with the olive oil until the onion is very soft and tender.
  2. Stir in sesame oil, tamari sauce, Arizona dreaming spice, and crushed corn chex.  Mix well.
  3. This should have cooled the cooked onions enough to add the ground turkey. Mix well.
  4. Turn broiler on. Put large 12” skillet on the stove and heat over medium heat.  Form meatballs using a #60, one tbsp scoop and drop straight onto hot skillet, where they will start cooking from underneath.
  5. Put skillet under the broiler and broil for about 5 minutes, making sure meatballs brown nicely and do not burn.
  6. Remove from broiler, pour bottle of sauce over meatballs. Fill bottle with water, shake well and pour this bottle over the meatballs.  Bring to a boil, turn down to a simmer, cover and cook for about 10 minutes. Check if meatballs are cooked.
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