Turkey Courgette Meatballs with Spring Onion & Mint

by Chris on February 3, 2013

Corner MeatballsWe’ve just about crawled out of our January blues coma over here. The fridge is bare and we’re on the search for something lighter, brighter and perhaps a little less like a kale smoothie. We needed some proper food, but we didn’t want to be delving back into the land of artery clogging just yet. So we settled on turkey mince. Low fat, so that’s good, but it always tastes so bland. So we pimped it up with a super spicy tomato sauce, with just a little chilli for added heat.

The only problem was that it still didn’t have that zip about it. It needed something to freshen it up a little bit and what better thing than freshly chopped mint and coriander right? Plus, to lighten the meatballs up we used grated courgette and fresh spring onion. The outcome, well if I do say so myself was pretty good. A light, healthy and yet hearty meal. Bingo!

Turkey & Courgette Meatballs
500g turkey mince
1 large courgette
40g chopped spring onion
1 medium free-range egg
2 tbsp chopped mint
2 tbsp chopped coriander
1 tsp ground cumin
Salt and pepper to season

Turkey Meatball Mix Turkey Meatballs

Preheat your oven to 220°C/ gas mark 7. Roughly grate the courgette into a large bowl with all the remaining ingredients. Once evenly mixed, shape into eight large meatballs. If that’s a bit much, then go smaller. I won’t judge you. If they feel a bit loose, then transfer to the fridge to firm up before frying.

Pour enough sunflower oil into a large oven proof pan so you get a thin layer on the bottom. Bring up to a high heat and sear the meatballs  on both sides. Cook them for about 4 minutes, until golden brown. Then transfer the pan to your pre-heated oven and cook through for for around 5 – 7 minutes. Remove from the oven, transfer the meatballs to a plate and use the same pan to start on your tomato sauce.

Cooked Meatballs

Tomato Sauce
2 tbsp olive oil
1 tsp grounf cumin
1 tsp smoked paprika
1 tsp dried chilli flakes
1 tsp ground coriander
1 medium red onion, chopped
125ml red wine
400g tin of chopped tomatoes
1 red chilli chopped with the seeds removed
2 large garlic cloves. crushed
1 tsp demerara sugar
2 tbps chopped mint

Drain the oil from the pan, but don’t wash the pan. You’ll want the lovely burnt bits on the bottom of the pan to flavour the sauce. Plus it saves on washing up. Heat the olive oil in the pan and add the spices, chilli and onions. Fry until soft, but keep turning so the spices don’t burn. Add red wine and with a wooden spoon scrap the bottom of the pan to release the flavours. Simmer for about 3 minutes and then add the chopped tomatoes, garlic and sugar.

Matballs Final

While the sauce is cooking add the meatballs back into the pan. Simmer for about 15 minutes, until the sauce is quite thick, taste to adjust the seasoning. Sprinkle with the chopped mint and serve with either wholegrain brown rice or couscous.

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{ 2 comments… read them below or add one }

Megan @ MegGoesNomNom February 4, 2013 at 1:21 am

These meatballs look absolutely irresistible. Love your orange cookware, by the way.


Chris February 22, 2013 at 1:25 pm

Thanks Megan!


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