Thursday, 9 April 2015

wild turkey


One of my go-to mid-week meals has always been pasta with meatballs and a jarred sauce. That was until I started Slimming World and I discovered the jarred sauce I was using came in at 15 syns... ouch. In an attempt to rectify this and make something SW-friendly, this little concoction formed! Slightly Asian-flavoured, the ginger, coriander and soy sauce make the turkey taste so much more interesting and it really works. I buy my turkey mince from Lidl - it's under two quid a pack. 

For the meatballs (makes 12)
450g lean turkey mince
Handful fresh coriander, finely chopped
1 tablespoon soy sauce
1 inch squeeze ginger paste 
1 egg yolk

For the tomato sauce
1 tin chopped tomatoes
1 tablespoon tomato purée
1 onion, diced
3 cloves garlic, crushed 
2 fresh tomatoes, diced
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon sugar
1 vegetable stock cube

2 spring onions (sliced horizontally) to serve


Start by throwing all the meatball ingredients into a bowl and mix with your hands. So satisfying! Form into twelve balls using your hands. Put a non-stick frying pan on the heat with a few sprays of Fry Light and when hot, place your meatballs in to seal. Turn every couple of minutes and when sealed all over, pop into a non-stick baking tray and cook on about 180c for about 20 minutes. A couple of minutes before the end throw in the spring onions to the baking tray to soften slightly. 

For the sauce, fry (in Fry Light) the diced onion on a medium heat for a few minutes before adding the garlic and tomato purée and keep frying for a couple of minutes. When the onions are soft, add the tinned tomatoes and then refill the tin with water and stir through. Add the chopped tomatoes, balsamic vinegar, dijon mustard, sugar, stock cube and spinach balls and simmer away on a low heat for 30 minutes or so. If it gets too thick, add some more water. You want it to be thick when serving, so make sure you cook it down thoroughly. Season with salt and pepper to taste. 

Tip: make a load of the meatballs and sauce and freeze (separately) for mid-week ease. 

Slimming World - syn values
Completely free! Make sure you use lean Turkey mince (around 5% fat if possible, but I settle for approx 7% turkey mince from Lidl) and Fry Light instead of oil. Granted, the ginger paste contains a little oil... but preparing ginger yourself if such a faff, I'll take this any day. Let's not be pedantic! 

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3 comments

  1. These look gorgeous! Turkey mince in an underrated ingredient in my opinion, yet it's so light, lean and versatile. It sounds like a really lovely combination of flavours.

    She's So Lucy

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  2. I used the turkey mince from lidl a few weeks ago to make some healthy chilli and it was lovely ! Added this to my list of recipes to try
    Distant Dreamer

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  3. Turkey mince is lovely, I often have it in bolognese!

    Maria xxx

    ReplyDelete

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