Meatballs are one of those dishes that can be made and eaten at home with salad or for those wanting to bulk it up more a side of homemade chips, yum!
They are super easy to make and you can be flexible with the meat used. You can try them with turkey, chicken, pork, lamb or beef or by cutting out the meat completely and using other protein rich ingredients such as chick peas, quinoa etc. See, I told you they are flexible although technically by this stage they are no longer ‘meat’balls. Meatballs are fabulously simple to make and this can be made even easier by using a few gadgets. To mix mine I use my Russell Hobbs mixer and to make my bread into breadcrumbs my nutribullet. This was the first time I had made bread crumbs with my nutribullet and I was curious how long it would take. The answer seconds – don’t blink, you’ll miss it. These meatballs are also great as an on the move snack or addition to a picnic. Just to note for anyone curious that the rests are best when these are shallow fried baking does not compare
My recipe uses lean mince turkey. For a change I bought ready minced turkey as I wasn’t feeling too great and wanted to speed up the process of making the meal. Turkey is great for you as it has a low GI (glycaemic index) which means it raises blood sugar levels slowly so good for those with Type 2 diabetes. Turkey of course is a great source of protein and has less fat than other meats. It contains various nutrients including zinc, iron, potassium, phosphorus, Vitamin B6 and niacin. Combining this with ingredients such as brown seeded bread, coriander and onion helps to increase the fibre and nutrient content of the dish.
Make approximately 35 balls depending on sizing.
1 medium white onion
2.5 to 3 tbs chopped coriander
4 slices of brown seeded bread
800g lean turkey mince
2 medium eggs
freshly ground sea salt and pepper to taste
Sunflower oil to shallow fry the turkey balls
Place one slice of bread which has been pulled apart into the nutribullet and blitz briefly we don’t want the breadcrumbs too fine. Repeat with the rest.
Grate the potato with the skin on.
Chop the onion and coriander.
Place the turkey mince into the mixing bowl and using the dough hook attachment give it a quick mix.
Throw in all the other ingredients and mix well.
With a tablespoon scoop out some of the mixture with a tablespoon and squish (a nice technical foodie word) the mixture into balls approximately 3cm in diameter. I prepare enough to cover my chopping board and then heat up the oil until I get a gently bubbling when a ball is added (see photo below). I normally test the first ball by cooking it and then tasting it to make sure it has been seasoned enough. Cook the balls in batches so that they are easy to turn half way through. If you cook to many at the same time they can get broken easily.
Allow the balls to cook for a few minutes on each side. Remove them from the oil and place on a plate covered with kitchen towel. Leave them to drain off whilst you do the next batch. I normally allow the excess oil to drain off, add the cooked ball to a plate / bowl and change the paper to help remove as much oil as possible from them. I am always careful to use just a little salt when making these as the children eat them too. Should you require a little more then just sprinkle it over after.
Once all the balls have been shaped, cooked and had any excess oil removed serve whilst still hot.