Turkey Meatballs

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE the full title of the recipe is Turkey Meatballs With Tomato Balsamic Glaze"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (211.7 g)
  • Calories 216.2
  • Total Fat - 3.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 70.4 mg
  • Sodium - 156 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 5.3 g
  • Protein - 31.9 g
  • Calcium - 79.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.2 mg

Step 1

To make meatballs, toss bread in milk in a large bowl and soak for about 10 minutes, or until absorbed and then squeeze out excess liquids and then add remaining ingredients and mix well.

Step 2

Divide mixture into 12 portions (about 2 heaped tablespoons in each) and with damp hands, roll into meatballs and place on a large oven tray lined with baking paper and then spray evenly with oil.

Step 3

Combine chutney, vinegar, sugar and water in a small bowl and mix well.

Step 4

Cook meatballs in a moderate oven (180C) for 15 minutes.

Step 5

Remove and spoon chutney mixture evenly over meatballs, spreading gently to coat and then return to oven and cook for a further 10 minutes, or until cooked through.

Step 6

Serve meatballs with roast vegetables.

Tips & Variations


No special items needed.

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