Turkey Meatballs
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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