Issue 035
March 2008
200gm Turkey (minced)
½ Onion (finely diced)
2 ea Clove Fresh Garlic (finely sliced)
1 tsp Crushed dried chillis
1 tin Chopped tinned tomatoes
2 sprigs Fresh thyme
1 Lemon
Method
- Put your turkey mince in a bowl and season very well with salt and pepper, add half of the chilli, garlic and thyme and mix thoroughly.
- Divide your meat into 6-8 balls depending on how big you like them.
- Heat a medium sized pan and coat with olive oil.
- Sauté the balls for around 1-2 minutes until they are slightly coloured. Place in a small oven proof dish.
- Remove all sediment from the pan by wiping it with kitchen towel. Add some more olive oil and sauté the onion.
- Once softened and coloured, add and sauté the garlic for 30 seconds, now add the thyme, chilli flakes and chopped tomatoes. Season with salt and pepper and cover over your meatballs.
- Cook for 8 minutes in a pre heated oven at 180ºc (gas mark 5). Once cooked, zest a little bit of lemon on top, drizzle with olive oil and a bit of grated parmesan. Eat this with brown pasta or rice.
Notes
This dish is really high protein and contains healthy fats in the form of olive oil. The garlic is a great antioxidant, and along with the chillis a metabolism booster. This is a great lunch, or could be eaten for dinner or even as a snack that you could leave in the fridge and simply microwave when peckish.
