Turkey meatballs with cranberries and herbs
This recipe is adapted from Ottolenghi’s ‘Lamb meatballs with barberries, yoghurt and herbs’
I made extra meatballs to make a nice lunch with salad and pitta bread – the family loved them.
(W) available from Weigh Ahead
- 750g minced turkey
- 2 medium onions, peeled and finely chopped
- 20g flat-leaf parsley, finely chopped
- 3 garlic cloves, peeled and crushed
- ¾ tsp ground allspice (W)
- ¾ tsp ground cinnamon (W)
- 70g cranberries (W)
- 1 free-range egg (W)
- 100ml sunflower oil (W)
- 150g dried figs (W)
- 2 bay leaves (W)
- 2 sprigs fresh thyme (W)
- 700g banana shallots, peeled
- 100ml dry white wine
- Put the turkey, onions, parsley, garlic, allspice, cinnamon, cranberries, egg, half a teaspoon of black pepper and a teaspoon of salt in a large bowl.
- Mix with your hands and roll into balls about the size of a golf ball.
- Heat one-third of the oil in a frying pan. Over a medium heat, brown the meatballs a few at a time until coloured all over.
- Remove from the pan and repeat with the remaining meatballs.
- In a larger pan add the remaining oil.
- Add the whole shallots and cook over a medium heat for 5-10 minutes, stirring frequently, until golden-brown.
- Pour in the wine, leave it to bubble for a minute or two, then add the stock, sugar and some salt and pepper and the meatballs. Tuck the figs and herbs in between the meatballs.
- Simmer for approx. 40 mins-1 hour. T
- Taste and season as needed. To serve, scatter over the herbs.