Turkey and Sweetcorn Meatballs
100g
frozen corn kernels, tossed in hot pan for a couple minutes
3 slices stale white bread, no crust
500 g organic turkey breast
1 egg
2 Tbsp fresh parsley, chopped finely
2 spring onions finely chopped
1 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper, fine
2-3 garlic cloves, minced
1 Tbsp ketchup
1 Tbsp worcestshire
A little milk for soaking bread
3 Tbsp dry breadcrumbs
Sunflower oil for frying
Preheat oven to 200 Celcius
1. Soak stale bread in some milk for a minute, then squeeze well and crumble into large bowl, tossing excess milk.
2. Add all the rest of the ingredients except sunflower oil. Add all but turkey first and give a little swirl, then throw in turkey.
3. Mix with hands, don't overwork.
4. With wet hands, form mixture into golf ball sized spheres.
5. Heat sunflower oil in heavy frying pan..big so not to crowd. Cook in batches, turning them around in the pan so they are golden all over (don't need to be cooked thru)...otherwise turkey is quite pale and not that appetizing. Then transfer to oven tray and cook for five or ten minutes more. After five you can break one open to test if done.
If you want to serve as appetizer, you can make a roasted red pepper sauce for dipping. As a lighter dinner, serve on a salad dressed with a vinaigrette. Can be served with cous cous, pasta, rice, mp's.
Red Pepper sauce
Sauté 4 red peppers with olive oil until soft, throw in 1 minced garlic clove right at the end, saute for one minute longer. Blend peppers with 1 tsp salt, some cilantro, 2 tbsp cider vinegar, 4 tbsp sweet chili sauce. Add a small minced mild chili for some more heat.
3 slices stale white bread, no crust
500 g organic turkey breast
1 egg
2 Tbsp fresh parsley, chopped finely
2 spring onions finely chopped
1 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper, fine
2-3 garlic cloves, minced
1 Tbsp ketchup
1 Tbsp worcestshire
A little milk for soaking bread
3 Tbsp dry breadcrumbs
Sunflower oil for frying
Preheat oven to 200 Celcius
1. Soak stale bread in some milk for a minute, then squeeze well and crumble into large bowl, tossing excess milk.
2. Add all the rest of the ingredients except sunflower oil. Add all but turkey first and give a little swirl, then throw in turkey.
3. Mix with hands, don't overwork.
4. With wet hands, form mixture into golf ball sized spheres.
5. Heat sunflower oil in heavy frying pan..big so not to crowd. Cook in batches, turning them around in the pan so they are golden all over (don't need to be cooked thru)...otherwise turkey is quite pale and not that appetizing. Then transfer to oven tray and cook for five or ten minutes more. After five you can break one open to test if done.
If you want to serve as appetizer, you can make a roasted red pepper sauce for dipping. As a lighter dinner, serve on a salad dressed with a vinaigrette. Can be served with cous cous, pasta, rice, mp's.
Red Pepper sauce
Sauté 4 red peppers with olive oil until soft, throw in 1 minced garlic clove right at the end, saute for one minute longer. Blend peppers with 1 tsp salt, some cilantro, 2 tbsp cider vinegar, 4 tbsp sweet chili sauce. Add a small minced mild chili for some more heat.
No comments:
Post a Comment