Ingredients
The following ingredients have 4 Servings
- 1 red onion, thinly sliced into rings
- 2 tbs white wine vinegar, cider vinegar or malt vinegar
- 500g turkey mince
- 200g ricotta, roughly crumbled
- 1⁄2 cup finely chopped flat-leaf parsley leaves and stems, plus an extra 1⁄2 cup leaves
- 1 tbs coarsely chopped dill
- 45g (1⁄4 cup) pine nuts, coarsely chopped
- 1 egg
- 2 tbs olive oil
- 4cm knob of ginger, peeled and finely grated
- 3⁄4 tsp ground allspice
- 3⁄4 tsp ground cinnamon
- 400 g can crushed tomatoes
- 250ml (1 cup) chicken stock
- 45g (1⁄4 cup) currants
- Hot flatbreads or brown rice & Greek-style yoghurt, to serve
Instruction
- Preheat the oven to 180°C (160°C fan-forced).
- Combine the onion and vinegar in a bowl. Season generously with salt. Set aside while you make the rest of the dish.
- Gently combine the turkey mince, ricotta, chopped parsley, dill, pine nuts and egg in a large bowl. Don’t overwork the mixture; you are basically just pulling the ingredients together. Season.
- With wet hands, roll tablespoonfuls of the mixture into balls (you should have about 40). I like to put plastic wrap over my scales and weigh the tablespoonfuls of mixture. This ensures the meatballs are the same size and will cook uniformly. The woman I love says this is typical of an uptight Virgo.
- Heat 1 tbs of the oil in a large frying pan over medium-high heat. In batches, add the meatballs and cook, tossing, for 4-5 minutes, until golden brown. Transfer each batch to a plate.
- Heat the remaining oil in the pan. Add the ginger, allspice and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add the tomato, stock and currants to the pan and bring to the boil. Return the meatballs. Reduce the heat to medium and simmer for 10 minutes or until the meatballs are cooked through and the sauce thickens. Wiggle the pan occasionally so the meatballs roll over. Season.
- Toss the remaining parsley with the red onion and serve with the meatballs, flatbreads or rice, and yoghurt.
