Turkey meatballs

  • 1 1/2 tbsp extra-virgin olive oil
  • 1 small onion, diced (about 180g)
  • 450g dry broken-up white bread
  • 225ml milk
  • 450g ground turkey meat
  • 2 large eggs, well beaten
  • 2 tbsp freshly chopped parsley leaves
  • 225ml vegetable oil
  • 110g golden raisins, hydrated in warm water
  • 110g pine nuts, slightly toasted
  • Flour
  • 1/2 tsp salt
  • 1/2 tsp freshly black pepper
  • 75g golden sultanas
  • 50g pine nuts, slightly toasted
  • Plain flour
  • 240ml vegetable oil
1) In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not coloured). Place into a bowl and let cool.

2) Take the 450g of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden sultanas and toasted pine nuts.

3) Fold all ingredients together. Do not over work the turkey meat.

4) Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about 3cm of flour.

5) In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.

6) Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.

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