Turkey is not just great at Christmas, this poultry dish is high in protein and low in fat and really great value all year round.
Ingredients
- For the Meatballs
- 375-400g turkey thigh mince
- 1 small red onions very finely chopped
- 2 cloves garlic, crushed
- 1 tbsp mayonnaise
- 1 tbsp cornflour or arrowroot
- salt & freshly milled black pepper
- For the Sauce
- 4 rashers smoked streaky bacon, chopped finely
- 1 large onion, chopped
- 400g can chopped tomatoes in juice
- 2 tbsp any vinegar
- 2 tsp dark brown sugar
- 100mls water
- 1 x 10g veg stock cube, crumbled
- 2 tbsp 1tbsp any oil
- cornflour or arrowroot with a little water
- 150g sun blush tomatoes, chopped roughly
- 4 tbsp fresh basil, roughly chopped
Method
- Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.
- Finally add the cornflour or arrowroot, salt and pepper and really mix well again.
- Next roll 20 small meatballs and place on baking parchment.
- Cover with cling film and chill well until needed.
- Heat the oil and fry the bacon till crispy.
- Add the onion and cook for 10 minutes.
- Add the tomatoes, vinegar, sugar, water and stock cube and bring to a simmer.
- Place the meatballs on top of the sauce and cover, then simmer for 15 minutes, spooning the sauce over the meatballs until they are cooked.
- Mix the cornflour/arrowroot and water together well and pour over the simmering liquid, stir well and the sauce will thicken lightly.
- Remove from the stove and stir through the sunblush tomatoes and basil cover and leave for 10 minutes.
- Serve with tagliatelle pasta or steamed rice
Phil's Tips
- Turkey dries out quickly, so don't overcook it.
- If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
- Store turkey separate from any gravy, stuffing or raw food.
- Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.
Pros
- Turkey is a rich source of protein.
- Skinless turkey is low in fat. White meat is lower in calories and has less fat than the dark meat. A typical turkey is about three quarters white meat.
- Turkey meat is a source of iron, zinc, potassium and phosphorus.
- It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
- Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
- Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
Cons
- Turkey can be high in sodium.
- Some meat, particularly pre-packaged slices, can be processed and contain other substances.
- Turkey skin is high in fat.
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