Still in the mood for tur­key?

Rutherglen Reformer - - News -

Spiced tur­key meat­balls

Four smart points per por­tion In­gre­di­ents

500g tur­key mince, raw, lean

one clove( s) gar­lic, crushed

one ta­ble­spoons root gin­ger, fresh

one gram of curry pow­der, mild

one ta­ble­spoon soy sauce one tea­spoon salt two ta­ble­spoons mint, fresh, chopped

two ta­ble­spoons co­rian­der, fresh, chopped

two medium cour­gettes

four ta­ble­spoons lemon juice, fresh, ( juice of one lemon) In­struc­tions

Heat the oven to gas mark 5/ 190° C/ 375° F. Mix to­gether the mince, gar­lic, gin­ger, curry pow­der, soy, salt and a ta­ble­spoon each of mint and co­rian­der. Us­ing clean hands, dipped in cold wa­ter, shape into 12 even­size balls.

Line a shal­low roast­ing tin with a sheet of non-stick bak­ing pa­per and place the meat balls on top.

Top and tail the cour­gettes then cut into sticks. Ar­range in an­other roast­ing tin or dish, sea­son and sprin­kle with half the lemon juice.

Bake both dishes to­gether for 15-20 min­utes un­til the meat­balls feel firm when pressed. Turn the cour­gette slices once or twice in the oven and re­move when just soft­ened. Place on a plat­ter, scat­ter over the re­main­ing chopped herbs and serve along­side the meat­balls.

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