Turkey meatballs and prunes

Preparation

1. We cut the turkey breast into squares of similar size and put them in the freezer for about 30 minutes.

2. Meanwhile, we cut each plum into 4 or 5 pieces, put them in a bowl, add the rum or cognac and let it rest.

3. At the same time, we peel and chop the onions. We bite programming 5 seconds, speed 5. We lower the pieces towards the blades and add the oil. We poach during 15 minutes, 100º, speed 1.

4. Once it is ready, we remove the onion and without washing the glass we put the semi-frozen pieces of turkey. We bite them during 10 seconds at speed 7. We lower the pieces towards the blades, add 1/3 of the poached onion, the drained plums (reserving the liquid for the sauce) and season. We mix 7 seconds at speed 7. At the end of the time we remove the pasta and form balls of the desired size. In this case I made them of about 20 grams each.

5. Once the meatballs are formed, they are fried in plenty of hot oil. They do not need to be around for a long time, remove them when they are browned on all surfaces. When all the fried meatballs are all put in the basket.

6. Without washing the glass, put the rest of the onion back in the glass. Heat it for 2 minutes, 100º, speed 1. Add the liquor to soak the plums and program 3 minutes, Varoma temperature, speed 2, without beaker.

7. Add the hot vegetable broth, put the basket inside the glass and program 10 minutes, Varoma temperature, speed 2, with the beaker.

8. We mix the cornstarch with the water until there are no lumps, when the time is up we remove the basket and add it to the sauce. We put the basket back in and program 5 minutes, 100º, speed 2.

9. When the time is up, we remove the basket. And, if we want, we can mash the sauce by programming 30 seconds, speed 8. Serve the meatballs with the sauce accompanied by a garnish that can be rice, soft wheat, mashed potatoes or pasta as in the photo.