This year I decided to make a recipe for middle eastern
turkey meatballs – mostly because we have ridiculous amounts of hummus in the
house (odd, I know – who buys hummus at Christmas!?). These meatballs were
perfection (even if I do say so myself!) – the family gave them rave reviews
and I’m planning to make some more to use up the last bit of leftovers! They were
also super easy to make and require very little prep or washing up.
This recipe contains a good handful of mint – perfect for
the post Christmas bloat! Mint is well known for promoting digestion, soothing
indigestion and inflammation.
Cooking time: 10 minutes
Ingredients:
1 hand full of mint
1 hand full of parsley
350g turkey
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp paprika
1 egg
1 spring onion
1 clove garlic
Method:
- Add all the ingredients into a blender and blend until the mixture turns into a paste – it doesn’t need to be smooth, in fact, it’s better if it isn’t!
- Using a table spoon, take the mixture and roll into small meat balls
- In a non stick frying pan, fry on a medium heat, turning after 5 minutes
- Cook until brown on the outside and warm on the inside
Serve! I served mine with hummus, sour cream and chive dip,
salad and a piece of gf bread with olive oil – delicious!