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


  1. 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.
  2. Mix with your hands and roll into balls about the size of a golf ball.
  3. 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.
  4. Remove from the pan and repeat with the remaining meatballs.
  5. In a larger pan add the remaining oil.
  6. Add the whole shallots and cook over a medium heat for 5-10 minutes, stirring frequently, until golden-brown.
  7. 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.
  8. Simmer for approx. 40 mins-1 hour. T
  9. Taste and season as needed. To serve, scatter over the herbs.