I’ve been trying to eat more healthily recently and cooking different types of food. So I thought it was time to try the lowest of the low fat, receiver of dieticians accolades everywhere – turkey. My housemate was pretty negative about her experience of turkey breast so I thought I’d go for the mince as I always find mince easier to flavour. So of course I added mozzarella inside – nothing says diet like mozzarella right? But it was low fat so I think that counts….
However before I begin. A rant. A question. Before trying to take a vaguely artistic photo of this meal with my crappy phone I haven’t really taken many pictures of hot food. But the steam, billowing out from ‘ready to Nom’ food, isn’t very photogenic. Does this mean….? Can it possibly…? That the food bloggers of this world are eating cold food!?!?! Or better yet, microwaving there all-sorts-of-perfect-pinterestable meals? What is this tragedy of sacrificed dinners to the art? Or is my camera just that bad? Speak to me food bloggers of the world! Anyway, onto the turkey meatballs!
For the meatballs:
450g turkey mince
3 garlic cloves, finely chopped
2 tbsp bread crumbs (I just blitzed a piece of bread in the food processor)
Handful of fresh chopped parsley and coriander
1 ball of Mozzarella, cut into 1-1.5 cm cubes
For the sauce:
2 tins chopped tomatoes
1 onion, diced
2 garlic cloves, finely chopped
2 carrots, grated
5/6 mushrooms, thinly sliced
Put all of the meatball ingredients into a bowl, except for the mozzarella. Roughly mix them together – you don’t want to overwork the meat. Then take about 1 and a half teaspoons of the mixture and flatten slightly. Put the mozzarella cube into the centre of the meat and then smoosh around until it is completely covered, making sure you don’t have any gaps. Even if you think that there might not be enough meat – smoosh! I managed to make about 24, although how big you want to make these is obviously just a personal preference. Fry the meatballs in batches to brown the outside and then set aside on kitchen towel to soak up the oil.
Using the same frying pan (use a large one with fairly high sides) fry the onions and garlic. You will probably have to add in a little more oil. When these are lightly cooked and both tins of tomatoes. Then fill each of these tins with boiling water and add that to the mixture. It will probably seem pretty runny at this point but have no fear! Add the grated carrot (this really helps thicken everything up and added veggies! Yay!) and the mushrooms. Then place the meatballs back into the sauce. Simmer for about 30mins until nice and thick.
P.S. You don’t even want to know how many times I had to look up how to spell Mozzarella….