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Turkey Meatballs with Tomato Confit

Serves 6 as an appetiser


    Turkey Meatballs with Tomato Confit

    Turkey is an excellent source of tryptophan, helpful for rest and calm, plus the dark meat is high in iron. Served with Tomato Confit, this is a dish packed with antioxidants. Try this dish as a tasty little appetiser or serve as a main course with quinoa, couscous, rice or noodles.


    Turkey Meatballs with Tomato Confit


    Tomato Confit
    • 1 - 800 ml can plum tomatoes
    • 2 garlic cloves, crushed
    • 1 jalapeno, seeded and very finely chopped
    • Juice from 1 lemon
    • 1/3 cup (80 ml) extra-virgin olive oil
    • 3 tsp (15 ml) red wine vinegar
    • 1 1/2 Tbsp (30 ml) finely chopped Italian parsley
    • Sea salt and freshly ground black pepper
    Turkey Meatballs
    • 1 lb (450 g) finely minced organic turkey meat (combination of turkey thigh and breast meat)
    • 4 spring onions, finely chopped
    • 1/4 cup (60 ml) each of finely chopped mint leaves, coriander and Italian parsley
    • Finely grated zest from 1 lemon
    • 1 garlic clove, crushed
    • 1/4 tsp (1 ml) sea salt
    • Freshly ground white pepper
    • 1 1/2 Tbsp (30 ml) extra-virgin olive oil
    • 2 cups (500 ml) baby rocket, washed and spun dry


    Per serving:

    • kilojoules1256
    • protein18g
    • fat22g
      • saturated fat4g
      • trans fat0g
    • carbohydrates10g
      • sugars4g
      • fibre3g
    • sodium347mg



    Drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno and lemon juice. Fold together. In small bowl, whisk oil, vinegar and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.


    Preheat oven to 350 F (180 C). Line baking tray with baking paper. Combine meatball ingredients except olive oil and rocket in medium-size bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1 in (2.5 cm) round balls and place in single layer on baking tray. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170 F (75 C) when tested with meat thermometer.


    To serve, place a few rocket leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon Tomato Confit over top.



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