Turkey Meatballs
Turkey meatballs are a favourite in my house. I've been making them with turkey mince rather than lamb or beef for a few years now, mainly because of joining Slimming World but I've stuck with it because they are really tasty, they feel like proper comfort food and they are really, really low in fat.
To make these, you will need:
For the meatballs
500g 3% fat turkey mince
1/2 a crumbled vegetable stock cube (save the other half for the sauce)
3 spring onions, finely diced
2 tsp mixed herbs
1 tsp paprika
1 tsp garlic granules
1 heaped tsp of Herbes de Salade from Uncharted Spice
Salt and pepper
Throw all of the ingredients in to a mixing bowl and get your hands in! Give it a mix and squeeze together, ensuring the herbs and seasoning are evenly distributed.
Heat a large frying pan and spray in a little fry light or add a little oil.
Roll the meatballs in to something resembling a golf ball and add to the pan. Keep an eye on them and turn them after a couple of minutes to give them a bit of colour and seal them. This will stop them from falling apart once they get into the sauce.
When they have a bit of colour on both sides, but are still not cooked through, take them from the pan and set them aside.
For the sauce
1 diced onion
1 tsp of garlic granules
The rest of the vegetable stock cube
1 tbsp tomato purée
1 tsp Worcestershire sauce
1 tsp Lancashire sauce
1 tbsp balsamic vinegar
1 tsp sweetener
2 tsp mixed herbs
1/2 tsp chilli powder
1 tsp paprika
500g passata
Handful of sliced mushrooms
Salt and pepper
Soften the onions in the frying pan you used for the meatballs. Add everything except passata and sweetener. Give the herbs a mix together and allow the tomato purée to breakdown and blend with everything. Stir in the passata and about 150 mls of water.
Have a spoonful of the sauce and see how you feel about the taste, add a little bit of sweetener at a time until it suits your preference.
Season with salt and pepper and carefully put the meatballs back in the pan, turn the heat down and allow it all to simmer for about 15 minutes. Check the meatballs are cooked through and super hot before serving.
I served mine with wholewheat spaghetti but if you wanted to skip the carbs you can add more veggies to the sauce or on the side and serve it with a mixed salad!
To make these, you will need:
For the meatballs
500g 3% fat turkey mince
1/2 a crumbled vegetable stock cube (save the other half for the sauce)
3 spring onions, finely diced
2 tsp mixed herbs
1 tsp paprika
1 tsp garlic granules
1 heaped tsp of Herbes de Salade from Uncharted Spice
Salt and pepper
Throw all of the ingredients in to a mixing bowl and get your hands in! Give it a mix and squeeze together, ensuring the herbs and seasoning are evenly distributed.
Heat a large frying pan and spray in a little fry light or add a little oil.
Roll the meatballs in to something resembling a golf ball and add to the pan. Keep an eye on them and turn them after a couple of minutes to give them a bit of colour and seal them. This will stop them from falling apart once they get into the sauce.
When they have a bit of colour on both sides, but are still not cooked through, take them from the pan and set them aside.
For the sauce
1 diced onion
1 tsp of garlic granules
The rest of the vegetable stock cube
1 tbsp tomato purée
1 tsp Worcestershire sauce
1 tsp Lancashire sauce
1 tbsp balsamic vinegar
1 tsp sweetener
2 tsp mixed herbs
1/2 tsp chilli powder
1 tsp paprika
500g passata
Handful of sliced mushrooms
Salt and pepper
Soften the onions in the frying pan you used for the meatballs. Add everything except passata and sweetener. Give the herbs a mix together and allow the tomato purée to breakdown and blend with everything. Stir in the passata and about 150 mls of water.
Have a spoonful of the sauce and see how you feel about the taste, add a little bit of sweetener at a time until it suits your preference.
Season with salt and pepper and carefully put the meatballs back in the pan, turn the heat down and allow it all to simmer for about 15 minutes. Check the meatballs are cooked through and super hot before serving.
I served mine with wholewheat spaghetti but if you wanted to skip the carbs you can add more veggies to the sauce or on the side and serve it with a mixed salad!
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