慢炖锅黑莓烧烤酱火鸡丸

慢炖锅黑莓烧烤酱火鸡丸

Ingredients

  • 2磅(900克)火鸡肉末
  • 2个大鸡蛋,打均匀
  • 1个大洋葱,切碎,分开
  • 1/4杯(60毫升)切碎的青葱
  • 3/4杯(180毫升)干面包屑
  • 1/2杯(118毫升)切碎的西芹
  • 3汤匙(45毫升)伍斯特酱油,分开
  • 1茶匙(5毫升)鸡精
  • 1 1/2茶匙(7.5毫升)盐,分开
  • 3/4茶匙(3.5毫升)粗制粗黑胡椒粉,分开
  • 2杯(473毫升)调味番茄酱
  • 2个蒜瓣,剁碎
  • 1杯(237毫升)黑莓果酱
  • 2汤匙(30毫升)白葡萄酒醋
  • 2茶匙(10毫升)安可辣椒粉

Directions

  1. 微波炉加热至180°C。
  2. 向一个大碗中加入火鸡肉、鸡蛋、一半的洋葱、青葱、面包屑、西芹、1茶匙的伍斯特酱油、鸡精、1茶匙的盐和1/2茶匙(2.5毫升)的辣椒粉,搅拌使其充分混合。用火鸡混合料滚丸子,每一茶匙(5毫升)的混合料滚一个丸子。
  3. 在一个铺有金属箔的烤盘15x10x1英寸(38x25x2.5厘米)中烤25至30分钟,直到烤熟透。把烤盘放在金属餐架上。
  4. 向慢炖锅内胆中加入剩下的食材,并搅拌。加入肉丸,直到肉丸全部都蘸上调料。
  5. 盖上慢炖锅盖子,并以高档慢炖2至2 1/2小时,或以低档慢炖4至5小时。

份量:12-14

测试厨房小贴士:

  • 肉丸可以在前一天做好。根据说明准备肉丸。将肉丸放在金属餐架上晾干。放在密封的容器内隔夜。准备调味酱,加入肉丸。再烹饪30分钟。

RECIPE TAGS

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