Bouncy Turkey Balls
Bouncy Turkey Balls

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bouncy turkey balls. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bouncy Turkey Balls is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Bouncy Turkey Balls is something which I have loved my whole life.

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To get started with this recipe, we have to first prepare a few components. You can cook bouncy turkey balls using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bouncy Turkey Balls:
  1. Make ready 1 lb Organic turkey breast
  2. Make ready 1/2 cup ice cold filtered water
  3. Take 1 tsp minced ginger
  4. Take 1 Tsp Tamari sauce/soy sauce
  5. Get 2 Tsp fish sauce
  6. Get 2 Tsp starch
  7. Take 2 tsp shiitake mushroom powder, optional
  8. Prepare 1/2 tsp white or black pepper
  9. Make ready 1 tsp garlic powder
  10. Get 1 tsp onion powder
  11. Get 1 pinch Szechuan pepper powder, optional

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Steps to make Bouncy Turkey Balls:
  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.

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