posted as Healthier Meatballs 2/17
With Thanksgiving upon us, there is plenty of minced turkey in the supermarkets. This recipe turns the popular low-fat meat into wonderful meatballs which are served alongside a gorgeous tomato dipping sauce.  | |
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67's Skinnier Mediterranean Meatballs* will banish forever any memories of meatballs like hockey pucks floating in a puddle of indeterminate red sauce.
The meatballs are soft, juicy and easy for kids and older folk to bite into.
A godsend for novice - or busy - cooks, they're a one-bowl wonder. To save time, they're scooped rather than hand rolled and cooked in the oven. There's no frying and only a tiny bit of chopping.
Ideally they'll be served with 67's Italian tomato sauce but if you're up against it, a good deli or supermarket sauce will be ok, too.
Serve the turkey balls at room temperature with hotbreads, as above, or heated in a generous portion of tomato sauce, over carbs of choice.
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. 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
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
1 tbsp water
- Preheat oven to 400f/200c/180fan/gas6; line a large baking tray with foil or a silicon baking sheet
- Helper in Charge: Break up turkey; slit sausage down the middle; remove meat; use a fork to break off into small pieces
- Add sausage meat to turkey; toss with a fork until fully blended
- Helper A: Measure out breadcrumbs, Parmesan, water, s&p; coarsely chop or use scissors to cut parsley; add to turkey, blend lightly with a fork
- Helper B: Beat egg & add it with Worcestershire sauce to turkey; mix thoroughly with a fork
- The mix should be soft and yielding; if not Helper in Charge should add the tablespoon of water and mix lightly
- All helpers: Form generous meatballs with spring-loaded ice cream scoop (size 40) or by hand, using a couple of tablespoons. Try to avoid mashing the meat tightly - keep it light
- Helper in Charge: Arrange on prepared pan with a little space in between
- Bake 18 mins for med meatballs; 15 mins for small
- Serve alongside tomato sauce, salad and hotbread of your choice OR reheat meatballs 15 mins over med heat in Italian Tomato Sauce
*adapted from Ina Garden Barefoot Contessa
'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
Tips:
- small meatballs 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
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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.
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