Lean Turkey Meatballs

Hi all you lovely people! I hope you’ve had a great week and are ready to wind down for the weekend for some deserved downtime with friends, family or perhaps even by yourself. Whatever the scenario, I would like to tempt you with this yummy recipe. It is quick and easy to prepare and makes three portions.

The original recipe belongs to Gordon Ramsay, so I was quite pleasantly surprised that even he knows the importance of more veg and protein and less starchy carbs.

This dish was a hit with all of us and I was pleased that even Silver – who has been a bit picky with his foods recently – loved the turkey meatballs. That’s how I know I’ve managed to cook something great as my goal is to bring my bodybuilding background and Sports Nutrition knowledge together in dishes that can be served on family dinner tables. High protein dishes with generous helpings of green vegetables will ensure you are getting a variety of vitamins and minerals and are looking after both your health and your waistline. One portion of these lean meatballs with 200g of green veg is only around 380kcal.

IMG_2012

MEATBALLS:

  • 500g lean turkey mince (2%)
  • 1 small onion, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg
  • Sea salt and black pepper

SAUCE:

  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • ½ tsp dried oregano
  • ½ tsp balsamic vinegar

INSTRUCTIONS:

Mix together all the burger ingredients, shape the mixture into 20 small meatballs and pop them in the fridge on a plate covered with cling film until you prepare the tomato sauce.

For the sauce, sauté the onions and garlic for a few minutes. Then add tomato purée, cook for a further minute or two and add in chopped tomatoes, oregano and balsamic vinegar. Leave to simmer for 10 minutes to allow the sauce to thicken.

In the meantime fry meatballs on medium heat (in batches if you have to) so they’re cooked through or browned on all sides. Add all meatballs to the tomato sauce on the other pan, mix them into the sauce and let simmer for another 5-10 minutes so they can absorb the flavours.

If you’re looking for inspiration on which vegetables to use, you can blanche some asparagus or steam Tenderstem broccoli. My choice was spiralised courgette, which I myself consumed raw (it’s lovely and sweet, especially in the summer when it’s locally sourced) and steamed for others (3 minutes in microwave with a lid covered plastic dish). Encourage children to eat at least one serving of vegetables (80g or measured by the size of their fist) and for adults around 150-200g per meal.

Voila! Your meatballs and vegetables are ready and you have a great low carb meal, which has the seal of approval from the man himself. Gordon, I mean!

Wishing you all a fantastic weekend,

Rahel x