Tasty turkey meatballs

Tasty turkey meatballs

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(10 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4
Swap beef mince and breadcrumbs with lean turkey and oats. Serve in a tomato sauce with pasta or potatoes. See the tip to make a vegetarian version - Penne with fennel & Parmesan.

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal322
  • fat9g
  • saturates2g
  • carbs21g
  • sugars13g
  • fibre7g
  • protein38g
  • salt0.3g
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Ingredients

For the sauce

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, finely diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely diced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, thinly sliced
  • 1 fennel bulb, halved and thinly sliced, fronds reserved

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 500g carton tomato passata
  • 500ml reduced-salt chicken stock
  • 2 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • broccoli and potatoes or pasta and salad, to serve

For the meatballs

  • 400g pack lean turkey breast mince

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 4 tbsp porridge oat
  • 1 tsp fennel seed, crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 garlic clove, crushed
  • spray of oil

Method

  1. Heat the oil in a large non-stick frying pan with a lid, then tip in the onion, carrots, celery, garlic and fennel, and stir well. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then. Pour in the passata and stock, cover and leave to simmer for 20 mins.

  2. Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds and leaves, the garlic and plenty of black pepper, and mix in with your hands. Lightly shape into 25 meatballs about the size of a walnut. Spray or rub a non-stick pan with a little oil and gently cook the meatballs until they take on a little colour. Give the sauce a stir, then add the meatballs and parsley. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is tender. Serve with broccoli and baby potatoes in their skins, or pasta and salad.

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Comments (4)

bambisix's picture
3.75

I added 2 tins of cannelini beans at the end, and served it in a bowl like a stew. Husband says 4/5. I accidentally omitted the parsley, it would have looked much prettier with that hint of green.

reevey's picture
3.75

I really enjoyed this meal. I cooked it as is with plenty of seasoning. Knowing that turkey can turn out bland despite what you throw at it, these meatballs were good, though I'd be tempted to add some onion to them next time to add to the flavour and counter the fennel slightly.

suebellass's picture
4

I'll definitely make this again, but with a little less fennel in the meatball mixture. Tasty, healthy and economical meal!

leonamc33's picture

These are delicious and really easy to make. I added a some chilli and paprika too. Super healthy as well, we had them with whole wheat pasta.

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