This recipe is so easy and children love to get in the bowl mix get messy and make the little meatballs. Turkey mince is lovely, low fat mince and by the time you add the spices and the grated veg it is colourful, fun and moist.
- 1 tbsp oil like rapeseed or sunflower oil
- 500g of turkey mince
- 3-4 grated carrots
- 1 grated courgette
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp of powdered cumin
- 1/2 tsp of powdered turmeric
- 1 tsp of smoked paprika
- 1/2 tsp dried powdered garlic
- 1 chopped chilli if you want.
- 1 chopped onion
- 1 large chopped clove of garlic
- 1 litre of liquid/veggie water
- 1 stock cube
- Take the mince out of the fridge abut 10-15 minutes before you are going to cook so that it is at room temperature, this makes it so much easier to make the mixture and then also when you are cooking them they will cook faster and more evenly,
- In a large bowl place the mince, salt pepper, garlic, cumin, turmeric, smoked paprika, and the grated vegetables. ( do use whatever you have in the fridge just make sure it is the same size so it can cook evenly). With clean hands get in the bowl and mix it really well, and it should hold together well without the need for breadcrumbs or egg, but squeeze it into a bowl and feel the texture and decide. Make the mince mixture into small evenly sized balls or flattish patties. Cooking is partly a recipe, but also engaging your senses trust your instinct is it holding together how does it smell – what are the smells and tastes I like.
- Be aware when you eat at a friends house or in a restaurant – what are you attracted to is it smells, tastes, textures certain colours, is it bland food??? No judgement just notice. Little by little you will build up an internal bank of this knowledge and that may influence your cooking and more importantly your knowledge about yourself.
- Sorry I got distracted back to meatballs.
- Once you have a plate of these meatballs, get a large heavy cast iron type pan preferably one with a lid that can go into the oven. Depending on the size of your pan put a good slosh of oil into the pan let it heat up and then add about 8 meatballs you don’t want them to be too crowded and you want to brown them on the outside, don’t worry if they are not cooked just brown will do at this stage, it will also help them hold together in the next stage.
- Cook them in batches take your time, put some music on and just cook them all and place them in a plate beside you.
- In the same hot pan fry an onion and the chopped garlic once this is cooked add about a 1 litre of liquid, I would use veggie water if you have it otherwise use hot water and a good quality stock cube.
- Now add your meatballs if you can fit them all in then do so and cook these slowly for about 10- 15 minutes turning as required, they will absorb the liquid and become really moist with a little sauce – not gravy like.
- You can serve this with sticky rice or a garlic butter bean mash, or sweet potato mash.
Variations & Tips
- I have experimented freezing these both uncooked and cooked, I found the cooked versions when they defrosted turned into mush so were better as a mince as they just didn’t hold together.
- So for me I froze them raw and then to cook them .
- Also once cooked you make a tomato sauce or just pop them onto skewers with veggies which children love.