Bouncy Turkey Balls. Turkeyball, officially the Republic of Turkeyball, is a bird countryball located between Anatolia, Asia, East Thrace and Middle East, bordered by Syriaball and Iraqball to the South, Greeceball to the West, Bulgariaball to the Northwest, Georgiaball to the Northeast and Iranball to the East. Perfect if your school kids are too noisy! A bouncy ball or rubber ball is a spherical toy ball, usually fairly small, made of elastic material which allows it to bounce against hard surfaces.

This vendible toy is a great attention grabber, certain to entertain many. Great Savings & Free Delivery / Collection on many items. Great for school parties or as a birthday treat. You can have Bouncy Turkey Balls using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bouncy Turkey Balls

🢂 1 lb of Organic turkey breast.
🢂 1/2 cup of ice cold filtered water.
🢂 1 tsp of minced ginger.
🢂 1 Tsp of Tamari sauce/soy sauce.
🢂 2 Tsp of fish sauce.
🢂 2 Tsp of starch.
🢂 2 tsp of shiitake mushroom powder, optional.
🢂 1/2 tsp of white or black pepper.
🢂 1 tsp of garlic powder.
🢂 1 tsp of onion powder.
🢂 1 pinch of Szechuan pepper powder, optional.

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instructions Bouncy Turkey Balls

Cut up skinless turkey or chicken breast into small bite size. Remove any strings if you can..
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..
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..
Using water dipped hands to shape the paste into 1 oz balls. You can bake or water bath them..
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..
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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