Healthy turkey meatballs
POULTRY MAIN DISH RECIPES
Trade hamburger mince and breadcrumbs with lean turkey and oats. Serve in a pureed tomatoes with pasta or potatoes for a light supper
Cooking Ingredients
- For the sauce
- 1 tbsp rapeseed oil
- 1 onion, finely cleaved
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, daintily cut
- 1 fennel bulb, split and daintily cut, fronds saved
- 500g container tomato passata
- 2 tbsp cleaved parsley
- broccoli and potatoes or pasta and salad, to serve
- For the meatballs
- 400g pack lean turkey bosom mince
- 4 tbsp porridge oats
- 1 tsp fennel seeds, squashed
- 1 garlic clove, squashed
- splash of oil
Cooking Direction
Strategy
Stage 1
Heat the oil in a huge non-leave skillet with a cover, then tip in the onion, carrots, celery, garlic and fennel, and mix well. Cover the dish and cook over a medium intensity for 8 mins, blending once in a while. Pour in the passata and season well with salt and pepper. Cover and pass on to stew for 20 mins.
Stage 2
In the interim, tip the mince into a huge bowl. Add the oats, fennel seeds and leaves, the garlic and a lot of dark pepper, and blend in with your hands. Softly shape into 25 meatballs about the size of a pecan. Shower or rub a non-leave container with just enough oil and tenderly cook the meatballs until they take on a little tone. Give the sauce a mix, then, at that point, add the meatballs and parsley. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is delicate. Present with broccoli and child potatoes in their skins, or pasta and salad.