Thursday 15 August 2013

Baked Turkey Meatballs Recipe

I like to use turkey mince for this recipe as it is healthy and has an interesting flavour.

These meatballs are best served with crusty gluten free bread for dipping in the gooey, cheesy sauce and a crisp, fresh salad.

(Serves 2)

400g tin chopped tomatoes
1/2 red onion, finely chopped
2 tbsp tomato purée
1 vine tomato, chopped
1 tsp dried basil
1 tsp dried oregano
1 small tsp sugar
60g grated cheese
Salt & pepper
Sunflower oil, for frying
Basil leaves, for garnishing
Gluten free bread, to serve
Salad, to serve

For the meatballs:
1/2 red onion
400g turkey mince
1 tbsp gram (chickpea) flour
1 tbsp chopped rosemary
Salt & pepper

Tip all the meatball ingredients into a mixing bowl. Using your hands mix and squeeze together. Once all combined, roll into 10 meatballs about the size of golf balls. Heat a tablespoon of oil in a large frying pan then add the meatballs.

Gently fry the meatballs (turning regularly) until golden and almost cooked through (about 10 minutes).

Add a drop more oil to the pan followed by the onions. Once the onions are softened, add the vine tomato. After a minute add the chopped tomatoes, purée, dried herbs, sugar and seasoning.

Simmer on a low heat for about 20 minutes until the sauce slightly reduces and becomes thicker.

Preheat the oven to 200c and divide the mixture between two gratin dishes. Top with the cheese and then bake for approximately 7 minutes until the cheese is bubbling and golden.

Garnish with fresh basil leaves and serve with the gluten free bread and salad.

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