15 April 2015

TURKEY MEATBALLS WITH CHORIZO & TOMATO SAUCE SERVED ON COURGETTE SPAGHETTI

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Turkey meatballs are something I make fairly often, but usually I serve them up on some boiled white rice or with a jacket potato (I know, classy!). Without wishing to give you too much information, or 'TMI' as the young-ens say, my body does not like me eating rice, pasta or potatoes (other than sweet potatoes), so I thought I would switch things up and serve it with veggies!

I should probably use this opportunity to tell you that I have a new best friend. My spiralizer. I love it. I got mine for £14.99 from Amazon. It is not like me to be 'trendy' and purchase something that is being used all over the show, by glamorous people like the Hemsley sisters or the beautiful Ella, from the blog (and book) Deliciously Ella, but I actually saw a purpose for this gadget and I really do love it!

As we all know, I am no chef or kitchen whiz but thought I would share this little meal with you, I hope you enjoy!

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(Side note: I always make a large batch of sauce as it pads out the meatballs and means I can get two or three meals out of it for Joe and I - they also freeze well. If you want less sauce only use one tin of chopped tomatoes and one onion. One normal container of turkey mince usually makes about 20 meat balls). 

Ingredients
:: Turkey mince
:: 2 tins of chopped tomatoes
:: 2-3 garlic cloves
:: 2 red onions
:: 2-3 table spoons of tomato puree
:: Chilli paste or fresh chillis finely chopped
:: 1 egg
:: Chorizo
:: Mixed herbs, salt and pepper for seasoning
:: Courgettes (usually one per person)
:: Coconut oil

How to:

Make the sauce
:: Roughly chop two red onions and pop them into a pan with a little oil (I use coconut oil)
:: Add two or three crushed (or finely chopped) cloves of garlic and add to the pan
:: Stir the onions and garlic together until the onions are softened
:: Add two tins of chopped tomatoes and stir (allow this to simmer gently and reduce down)
:: Add a couple of table spoons of tomato puree and stir in
:: Add a teaspoon of chilli paste or fresh chilli's and stir in
:: Add any seasoning you would like (I added a small amount of salt, pepper and dried mixed herbs as I had no fresh ones to hand, but add fresh if you would like)
:: Allow this sauce to reduce down on a gentle heat whilst you cook the meat balls.

Whilst the sauce is cooking I chop up my chorizo and cook it in a pan with no additional oil (it will cook perfectly in its own fat). Once cooked, tip it out into a bowl, lined with kitchen roll, and allow the excess fat to absorb into the tissue. Leave the chorizo to one side for now.

Make the meatballs
You can add extra ingredients to the meat balls if you would like (e.g. finely chopped onions and garlic or chilli’s) but I kept mine simple and added most of the ingredients to the sauce.

:: Put your turkey mince into a bowl
:: Add one egg
:: Add in any seasoning you would like (remember you put some in the sauce too!)
:: As turkey mince varies depending on the quality of the meat it may be slightly watery. If it is, you may wish to add some bread crumbs to the mixture. My meat was fairly wet but I didn’t want to add bread so just worked with it and it was fine (just messy!)
:: Use your hands to work the egg into the meat and really squeeze all the ingredients together.
:: If you are using coconut oil rub a small amount onto your frying pan. If you are using olive oil the best thing to do is to have a small saucer of oil at hand and as you ball the meat up rub some oil lightly around the ball before placing it onto a dry pan
:: Ball up all the mixture and add all the balls to your pan
:: Cook, turning regularly for approximately 15-20 minutes (this depends on the size you have made – I recommend cutting into one to see if it is cooked. Try not to over cook, as turkey can go fairly dry).
:: Once cooked add the meatballs and the chorizo to the sauce and stir in. Turn off the heat and allow to stand whilst you make the courgette spaghetti.

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Make the courgette spaghetti
Ideally you need a spiralizer or you can cut the courgette very finely – where there’s a will, there’s a way!

For two people I used two courgettes.

:: Simply spiralize or chop your courgette (wash first).
:: To cook you can either pop the courgette into a pot of boiling water for 20-60 seconds or add to a pan with a very, very small amount of coconut oil (or oil of your choice) and toss in the pan for 3-5 minutes. The idea is to soften the courghetti, not to turn it golden brown…or black!

Once cooked simply serve!

There you have it! I hope you enjoy. If you make it please tag (@fromlucywithloveblog) me into an Instagram picture or Tweet me and show me how it turned out!
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