I will apologise in advance for:
- The lack of posts as I have broken my elbow so have had to learn to type one handed, which is not very productive!
- Spelling errors (see above)
- The quality of the photos are not great as I took them on my phone, one handed. Lesson learnt & the camera will be brought out for all future pictures!
Turkey Meatballs with Tomato Chipolte Sauce
- 500g Turkey Mince
- Breadcrumbs of 2 slices of bread
- 2 red onions
- 1 thinly sliced Orange or Yellow Pepper
- Small bunch of coriander
- 2 garlic cloves (crushed)
- Small packet of passata (400ml / 500g)
- Chipoltes in adobo (you can buy from delis) or store bought chipolte paste
|Per serving, based on 4 servings||315||12||17||28|
First up is assembling the meatballs. To do this, you need to finely chop the top part of the coriander, leaving the bulk of the stems aside. I used my food processor for this but you can easily use a knife. In terms of how fine, it’s a personal thing as I don’t mind the leaves not being too fine which is how I left them. You will also need to finely chop 1/4 of an onion but I would recommend making this as fine as you can.
Throw together the coriander, onion. turkey mince, breadcrumbs & egg into a large bowl. Using your hands mush together so that it’s all combined.
Once combined, it’s time to roll! Depending on how big you want your meatballs & how many mouths you are feeding, roll the meatballs into even sized balls. The recipe can generate about 16 meatballs, although as you can see on the picture, ours were on the large size!
Using either a little oil or oil spray, brown the meatballs in a frying pan. Set aside once browned.
Put the meatballs aside, finely chop the coriander stalks & finely slice the red onions. Cook these along with the garlic & peppers for 5 minutes.
The next part depends on whether you are using paste or chipoltes and your spice preference. If you’re not a big fan of heat, add a tablespoon of paste or the adobo sauce. If, like us, you like heat, add more. We used chipoltes in adobo & whizzed up 2 of them, along with some sauce to use. Add this along with the passata to the pot.
Add in 100ml of water to the sauce & simmer for 10 minutes.
Throw in the meatballs (not literally or they will break) & make sure they are coated in the sauce. Leave to cook for 5 minutes.
You can serve the meatballs with spaghetti, rice or since they are so full of flavour, you can eat them on their own!