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Turkey Meatballs


Rather than choosing lamb or beef, to help lower my intake of red meat I regularly opt for turkey as a leaner option where possible and it works great as an alternative to the classic meatball recipe.

Ingredients:
(Makes 9-10 meatballs) 
  • 500g Minced Turkey
  • 1 Onion 
  • 1/2 Stir Fry Red Chilli
  • 1 Slice of Wholemeal Bread
  • Salt & pepper
  • 1 tsp Cayenne Pepper
  • 2 tbsp Parmesan, grated
  • 1 Large Egg
  • Extra Virgin Olive Oil
  • 1/2 Glass of White Wine (optional)

Deseed the chilli and chop finely with the onion (or whizz in a food processor), transfer to a bowl then add 3/4 of the mixture to a pan with a little olive oil and sweat for a few minutes to sweeten slightly, set aside.

Put the bread slice, generous pinch of salt and pepper, and cayenne pepper in the food processor and pulse until turned into crumbs. Add the turkey, the cooked onion and chilli mix, parmesan and large egg into a food processor and pulse until evenly mixed.

Make 9-10 meatballs with your hands then pop in the fridge for 10-15mins to help harden them into shape (time for a quick clean up).

Heat the frying pan, add oil then sweat the remaining onion and chilli mixture for 2-3mins, seal the meatballs on a medium heat, add the white wine and simmer for 3mins. Cover the pan with the lid and simmer for 15-17mins until golden brown and cooked through - ensure there is enough white wine sauce, if it starts to disappear add boiling water a little at a time.

TIP: You can also add milk or if you're feeling naughty a bit of cream.

Serve "white" (as is) or "red" with a Fresh Tomato & Basil Pasta Sauce as a base with a crusty French baguette, rice, cous cous or salad.

 
 
Tried It? Liked It? Tweaked It? Let me know!

Patz x
 
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Comments

  1. Valentina3 September 2013 at 10:33

    COOL recipe. Seems very yummy!
    Once I tried to make turkey meatballs and were… hard as a rock :)

    ReplyDelete
    Replies
    1. Patrizia5 September 2013 at 11:44

      I promise, you won't be disappointed with this one – the trick is to ensure the mixture is lovely and moist right from the start and never letting the pan dry out once the wine has been added!

      Delete

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