Turkey Meatballs with Rosti + Tomato Chilli Sauce

Published : June 22, 2015

Try turkey as an tasty alternative to chicken once in a while. This recipe uses turkey mince.

Preparation: 20 minutes

Serves: 4

Ingredients

500g fresh turkey mince
2 tbsp capers, rinsed, finely chopped
1 tbsp lemon rind, finely grated
2 tbsp lemon juice
1/3 cup basil leaves, finely chopped
2 tbsp olive oil
800g Sebago potatoes, peeled, coarsely grated
2 tbsp plain flour
1 egg, whisked

Tomato Chilli Sauce

1 tbsp olive oil
1 brown onion, finely chopped
400g Italian tomatoes, chopped
1 small red chilli, deseeded, finely chopped
1 tbsp Worcestershire sauce
½ tsp Tabasco sauce

Method

Combine turkey mince, capers, lemon rind, lemon juice and basil leaves in a large bowl.
Roll heaped tablespoons of mince mixture into balls and place onto a large plate. Continue to roll remaining mince mixture.
Place grated potatoes into a colander. Using your hands, squeeze as much liquid as possible from potatoes. Put potatoes into a large bowl. Add flour and egg. Season with salt and pepper.
Heat oil in a small saucepan over a medium heat. Add onion and cook for 3-4 minutes or until soft. Add tomatoes, chilli, Worcestershire sauce and Tabasco sauce.
Bring mixture to the boil. Reduce heat and simmer for 20-25 minutes or until sauce mixture becomes thick. Season with salt and pepper.
Preheat grill or oven to medium heat. Spread the meatballs evenly onto a baking tray and place in oven, or on grill. Cook until meatballs are browned and cooked through.
Transfer meatballs to a large plate. Cover to keep warm.
Add 1 tablespoon of oil to a hotplate. Spoon 2 tablespoons of potato mixture onto hotplate, forming flat patties and cook for 3-4 minutes on each side or until crisp and golden.
Serve meatballs with rosti and tomato sauce. Alternatively, rosti can be cooked in a frying pan on stove top.

Recipe and Image source: Ingham Turkey