350g Cooked Turkey Meat (Finely chopped or processed through a food processor)
50g Breadcrumbs (or 25g left over bread based lemon and sage stuffing and 25g of breadcrumbs)
2 Egg Whites
1 pinch Smoked Paprika (more if you are only making spiced meatballs)
1 pinch Ground Coriander (more if you are only making spiced meatballs)
1 pinch Ground Cumin Seeds (more if you are only making spiced meatballs)
1 Medium Onion (Very finely chopped)
1 tablespoon Sunflower oil (or 1cal spray)
1 can Chopped Tomatoes
2 cloves Garlic
1 dash Chilli Sauce (I used Luchito)
1 Medium Onion (Chopped)
1 teaspoon Olive oil
If you are using left over stuffing as I did, divide the turkey meat in half.
To make the lemon and sage meatballs, mix half the meat with the stuffing and half the onion and egg whites. Blend together with your hands
Check the seasoning and add salt and pepper to taste.
To make the spicy meatballs, add the breadcrumbs remaining onion, eggwhite and the spices to the remainder of the meat. Mix well together with your hands.
Shape into small balls about the size of a quail egg.
Either heat the oil in a large frying pan, or spray with lo-cal spray.
Gently fry the meatballs turning regularly, till golden brown on all sides. You may want to drain on kitchen paper if you've used oil to fry rather than lo-cal
Put to one side while you make the sauce
Fry the onion in oil till translucent and soft
Add the tomato and chilli sauce and cook to reduce down by about a third.
Season with salt and pepper
To serve, heat the meatballs in the oven at 160c for about 10 minutes and warm the sauce through. If you are doing this on a 5-2 diet fast day, then serve with green salad. On other days you may chose to serve with pasta or rice. Serve the meatballs with a little sauce and with chopped parsley to garnish
This is a good way to use left over turkey meat. You can freeze these meatballs and re-heat in the oven for about 20 minutes from frozen.