Turkey & Sweetcorn Meatballs

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Posted on April 10, 2013
A la Ottolenghi again - his food is really delicious. These healthy turkey meatballs are quick to make and super tasty, especially with the Red Pepper and Chilli Sauce he also has (another brilliant) recipe for. I oven baked these, just because it is less messy and significantly healthier than frying them with extra oil... Also less washing up, which is never a bad thing.

Ingredients

  • 500g Turkey Mince
  • 100g (ish) Sweetcorn
  • 3 Slices stale Bread
  • 1 Free Range Egg
  • 2 Leeks
  • Handful Parsley
  • 3tsp Ground Cumin
  • 3 Cloves Garlic
  • Salt
  • Black Pepper

To get the meatballs ready – heat a (Ottolenghi says non-stick) pan and throw in the Sweetcorn so it blackens a little (non-stick and your house smells a little of barbequed corn, which isn’t necessarily terrible). I reckon you could use fresh Corn (cut off the cob) – or tinned Corn – or frozen Corn.  When a little charred, turn off the heat and allow to cool

Chop the Leek finely.  Soak the Bread in a little water before sqeezing the water out and crumbling it into a bowl

In a large bowl – mix up the Leeks, Corn, Turkey, damp Breadcrumbs, the Egg and the Spices (Garlic, chopped – Ground Cumin – Salt & Pepper)

Roll the mixture into balls a little smaller than a golf ball

Lay the little Meatballs out onto a baking tray lined with greaseproof paper

Brush a TINY amount of Olive Oil on each one, and cook at 200˚c for 20 – 30 mins or until properly cooked

Serve with some sauté potatoes and some salad – also chilli sauce is good (or yoghurt-ey dip?!)

 

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