So Christmas is coming and the turkey is getting fat. We will of course be having turkey on the big day but, for those of you that don’t know, my little family and I eat turkey all year round. I will often buy minced turkey from our local butchers. It’s a fairly inexpensive meat to buy and it’s very versatile.
Turkey is a great replacement to mince beef. I’m always looking for recipes that use this meat. I will often find myself searching the internet and recipe books for turkey dishes. There are normally not that many but this one I found on the BBC Good Food site.
After I replaced the bread crumbs with ground flax seed and made my own pesto, I thought this would make a delicious recipe. Not that it wasn’t before, but I have to make it gluten free as I have a gluten allergy. My husband Howard and son Ted really enjoyed this meal. Plates were clean and everyone was full. So it’s a great family meal.
- Baking Tray
- Sharp Knife
- Chopping Board
- Frying pan
- Pinenuts x 100g
- Fresh basil x 1 handful
- Olive oil x 80mls
- Turkey x 500g
- Ground flax seeds x 4 tbsp
- Eggs x 1
- Onion x 1
- Garlic x 2 cloves
- Red Pepper x 2
- Tomatoes x 2 400g tins
- Spinach x 4 large handfuls
- Brown rice or wholemeal pasta x 200g
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4.
- Start by putting the basil, pine nuts and olive oil into the blender.
- Pulse these ingredients together as you still want it to be lumpy.
- In a large mixing bowl add the turkey mince, about 4 tbsp of pesto, the ground flax seed and the egg.
- Add salt and pepper to taste.
- Mix these ingredients together.
- When all the ingredients have been thoroughly mixed in, make the mixture into about 12 balls.
- I quarter the meat in the bowl and then I quarter the quarters.
- Once all the meatballs have been formed, put them into the baking tray.
- Place the baking tray in the oven for about 25 – 30 minutes.
- Meanwhile, start to make the sauce.
- Remove the core from the peppers and slice.
- Peel and slice the onion and garlic.
- Put the saucepan on a high heat and add oil.
- Once the oil is hot, add the onions and fry for about 2 minutes.
- Next add the garlic and peppers and fry for a further 3 minutes or until the onion becomes translucent/see through.
- Add the tinned tomatoes, bring to the boil and then leave to simmer.
- Now cook the pasta as per the packet instructions.
- Towards the end of the cooking time, add the spinach and let it wilt down.
- When the meatballs are cooked, remove from the oven.
- Put a skewer or fork into the meatballs and if the juices run clear they are cooked.
- Drain the pasta and add it to the sauce.
- Serve into bowls and put the meatballs on top.
- You can add a hard cheese if you like and then you can enjoy.
Turkey and Pesto Meatballs with a Tomato Pasta is a great meal that will feed the whole family. It’s simple and easy to do. Plus the meatballs and sauce could be made in advance of the meal and frozen. All the ingredients in the meatballs are freezable before cooking and after. So all you would need to do when you want to eat this dish is remove from the freezer 24 hours before and heat up. Finally boil the pasta, serve and enjoy. However you decide to eat this meal, as always, enjoy!
What meals do your family or you enjoy? Let me know in the comments below and please don’t forget to like and follow me. Thank you xxx