Turkey Meatballs
Created by ImPat on January 21, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #34134
Ingredients
- Cooking oil spray
- 1/2 cup tomato chutney (with red capsicums)
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 2 teaspoons water
- Roast vegetables, to serve
- FOR MEATBALLS
- 60 grams white bread (2 slices crusts removed, cut into 3-4cm pieces)
- 1/4 cup milk
- 1 onion, coarsely grated
- 2 cloves garlic, minced
- 500 grams ground turkey
- 2 tablespoons chutney ( tomato chutney with red capsicums)
- 1 tablespoons sage leaves, fresh and finely chopped
- Salt, to taste
- Pepper, to taste
How to Make
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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.
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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.
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Step 3: Combine chutney, vinegar, sugar and water in a small bowl and mix well.
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Step 4: Cook meatballs in a moderate oven (180C) for 15 minutes.
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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.
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Step 6: Serve meatballs with roast vegetables.
Nutritional Facts
- 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