HEALTHIER MEATBALLS. low-fat, low cholesterol, high protein, Easy, Prep Ahead

Tender, juicy, lower-fat turkey meatballs: a thing of absolute beauty

Mediterranean Turkey Meatballs with Sun-Blush Tomato Cornbread 
'These are restaurant quality; they're so moist'' 'It's great seeing turkey used imaginatively; turkey producers should market these.' Tasters

We've all had meatballs like hockey pucks floating in a puddle of indeterminate red sauce.

These Skinny Mediterranean Meatballs made with turkey mince will banish those memories forever.  

They're soft, juicy and easy for kids and older folk to bite into.  And they're lower-fat.  A godsend for busy cooks, they're a one-bowl wonder, scooped rather than rolled, and oven baked.  There's no frying and only a tiny bit of chopping.   

Adapted from Ina Garten, the Barefoot Contessa, the marvellous turkey meatballs will be a family favourite.  They are served with 67's Italian tomato sauce but if you're up against it, a good deli or supermarket sauce will be ok, too.  

The key to the amazing texture is in the mixing; resist the urge to press the ingredients together.  A fork keeps the mix airy; a bit of water lightens the mix without diluting taste.  Form the meatballs gently - an ice cream scoop does a good job though the balls are not perfect.  If slightly freeform meatballs aren't your thing, a young helper will probably be happy to hand-roll the meat, without pressing the mixture. 

Fresh breadcrumbs and grated parmesan are must for best results.

Serve immediately or cool and freeze.  

Cost: £3 (without sauce)
Feeds: 4-5 as main course; 12-15 as canapés

Ingred:

   14oz/400gm minced turkey (thigh has more flavour; breast, least fat)

     2oz/100gm high-meat sausage with Mediterranean seasoning

   1/2 cup fresh breadcrumbs (67 used oatmeal with good results)

     1 tbsp flat leaf parsley, finely chopped

    1/4c fresh grated Parmesan

    1/2 tsp celery salt (table salt is fine)

    1/4 tsp pepper

    1 large egg, well beaten

    1/2 tbsp Worcestershire sauce

    1 tbsp water

Method:

1. Preheat oven to 400f/200c/180fan/gas6; line a large baking tray with foil
2. Slit sausage down the middle; remove meat; use a fork to break off into small pieces 
3. Add sausage meat to minced turkey; toss with a fork until fully blended  
4. Add breadcrumbs, Parmesan, parsley, water, s&p; blend
5. Add egg & Worcestershire sauce; mix
6. The mix should be soft and yielding; if not add a tiny bit more water 
7. Form meatballs with ice cream scoop or by hand, without mashing the meat tightly - keep it light; arrange on prepared pan with a little space in between (Use a spring loaded ice cream scoop size 40, generously loaded, for good-sized meatballs; tablespoons for small meatballs) 
8. Bake 18 mins for large meatballs; 15 mins for small 
9. When ready to serve, reheat meatballs in Italian Tomato Sauce 15 mins over med heat

Tips:

• large meatballs require a knife and fork; small ones work well as a canapé,  in stir-fries or in soups
• freeze meatballs flat then store in a zip freezer bag; this makes it easy to reach in and grab a handful of meatballs

Comments:
'I love turkey and it's great seeing it used so imaginatively. You have made it taste like restaurant quality meatballs in sauce.  Turkey breeders should market them.' Political agent
'These are restaurant quality; they're perfectly moist and the sauce complements them nicely.' Designer & fund-raiser

                                                                 More turkey on Nav Bar: Recipes I:chicken/poultry...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.