I decided to make turkey meatballs for a change since they are healthier (lower in fat) than beef meatballs, and seem to be lighter and generally more fitting for the summer months. They were really tasty and easy to make and cook - usually home-made meatballs seem to crumble when you fry them but these didn't so I was very pleased. I served them with spaghetti and a Dolmio tomato sauce, topped with fresh parmesan.
- 250g turkey mince
- 1 onion, chopped
- fresh parsley, chopped
- salt & pepper
- 1/2 beaten egg
- olive oil, for frying
1. Place the raw mince in a mixing bowl
2. Fry the onion to soften then set aside to cool. When cooled, add to the mince, along with a generous handful of chopped parsley and seasoning.
3. Gently mix together with a wooden spoon, then add in the egg and beat together until sticky. (I made the mistake of adding too much egg which made the mix too runny - if this happens just add some flour!)
4. When the right consistency, use your hands to shape into balls - did mine a little big but aim to make 6 (3 each).
5. Heat the oil in a frying pan and add the meatballs.
6. Fry over a medium heat and keep turning so that all sides turn golden brown.
7. This should take about 15 minutes in total - cut one open to check it is cooked in the middle.
8. Serve with pasta and tomato sauce, and voila!