HAVE A BALL!
Family favourite meatballs are given a new makeover for dinners this week
CRANBERRY-GLAZED TURKEY MEATBALLS
SERVES 4 PREP 25 MINS COOK 25 MINS
• 500g turkey mince (see Tip) • 1 cup fresh breadcrumbs
• ½ cup grated parmesan
• 1 small onion, finely chopped • ¼ cup chopped sage
• 1 egg, whisked •
1⁄ cup olive oil
3 •
1 cup cranberry sauce • 200g (½ bunch) watercress, washed, trimmed •
1 fennel, thinly sliced •
1 firm pear, cored, thinly sliced • 1 tbsp white-wine vinegar • toasted pine nuts, to serve
1 Preheat oven to 180°C. Line an oven tray with baking paper.
2 In a large bowl, combine mince, breadcrumbs, parmesan, onion, sage and egg. Season and mix well. Roll 2 tbsp mixture at a time into balls. Arrange on tray.
3 In a large ovenproof frying pan, heat half the oil on medium. Cook meatballs in two batches, 3-4 mins each, until browned. Toss with cranberry sauce. Bake 15-20 mins until glazed and cooked through.
4 Meanwhile, in a large bowl, toss watercress, fennel and pear together. Season.
5 In a jug, whisk remaining olive oil with vinegar. Pour over salad and toss to combine. Serve meatballs sprinkled with pine nuts and accompanied with salad.