Meatballs, two ways

Last Sunday Jac made turkey meatballs, two ways.

The first batch were eaten with large spiral pasta in a tomato sauce with mushrooms, peas and carrots in it. I’ve mentioned before that Jac likes to sneak in as many vegetables as she can when she makes a pasta sauce. She still thinks she has trick me into eating vegetables, but you know what? I don’t mind the vegies at all. As long as the meat part of the meal is delicious (which it always is, when she cooks!) I don’t have a problem with eating vegetables. And the vegies are usually really delicious too. I love pasta and meatballs, and this was really tasty – and even better, I could eat it with just a spoon!

Turkey meatballs with pasta

I’d thought Jac had used up the last of the korma curry paste to make that recent fantastic curry dinner, but I was wrong! She flavoured the second batch of meatballs with more of that korma paste. I packed the korma-flavoured meatballs into lunch boxes for us to take to work on Monday. How were they? You’ll have to wait for the next post to read the verdict!

Korma turkey meatballs

In the meantime, here’s the recipe.

Turkey meatballs, two ways

Ingredients (please note amounts are all approximate)
420g turkey mince
1 big clove of garlic, very finely chopped
1 small carrot, very finely diced
1 small stem of celery, stalk only, very finely diced
3 x spring onions, very finely chopped
Salt and pepper to taste
1 egg
3 tablespoons psyllium husk* (what is it?)
2 tablespoons breadcrumbs

1 1/2 tablespoons korma curry paste

Mix all of the ingredients together with the exception of the korma paste.

Split the mince mixture into two.

Meatballs 1
Form the first half of the mixture into meatballs and fry. Jac fried her meatballs in the wok in a little oil. The wok’s really good for frying meatballs as you can shake the wok and roll them to get them evenly browned.
Serve in pasta sauce (or as finger food with a dipping sauce, such as barbecue or tomato).

Meatballs 2
Jac then heated up two teaspoons of oil in a pan, then added 1 1/2 tablespoons of korma curry paste.
She fried the paste and oil until fragrant, then tipped the mixture from the pan into a bowl into the second batch of mince.
She mixed it all thoroughly, formed the mixture into korma curry-flavoured meatballs, then fried them in the wok in a little oil.
Be warned, if you like the curry flavour, these are dangerously moreish.

*I didn’t even know there was psyllium in the meatballs until Jac told me when I asked her for the recipe! If you don’t want to use psyllium you can substitute with more breadcrumbs.

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