This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 4 Servings
occasions
Lunch, Dinnerdairy ingredients
Yogurt, MilkTurkey Meatballs
INGREDIENTS
Ingredients for the meatballs
Ingredients for the braising sauce
Ingredients for the yogurt sauce
DIRECTIONS
Ingredients for the meatballs
1
Preheat oven to 190°C.
2
Put the turkey mince into a bowl.
3
In a separate bowl, pour milk over breadcrumbs to soften.
4
Add breadcrumbs to turkey mince, together with onion, celery, egg and ras el hanout spices, and season with salt and pepper.
5
With wet hands, form mixture into golf ball-sized meatballs, and place on an oiled baking tray.
6
Bake in the oven for 10 minutes while you make the braising sauce.
7
Sauté the onion in oil until translucent, then add the crushed garlic and cook for a few more minutes, adding the pinch of chilli flakes.
8
Pour in the stock, pierce the dried limes with a sharp knife and add to the stock.
9
Simmer for 5 minutes, then add the meatballs.
10
Simmer for 20 minutes, then add the frozen peas.
11
Stir the egg yolk and cornflour into the yogurt.
12
Slowly add the yogurt mixture to the meatballs, stirring all the while.
13
Simmer for a couple of minutes, scatter over the chopped coriander leaves, then plate up.
