(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)
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.
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.