Turkey Meatballs with Kale in Lemony Garlic Broth
A beautifully flavoured meatball swimming in a deliciously flavoured stock is surely a delightful find, is it not? Or perched atop the most wonderful cauliflower puree.
Meatballs are underrated, in my kitchen anyway.
I'm thrilled that some of you have already enjoyed my vegan alternative, Chickpea and Sunflower 'Meatballs' with Coconut Cashew Curry. Well, today I'm stoked to be sharing a seriously nourishing meatball dish for the carnivores amongst you, fresh from the pages of the online 9 week Happy Body Formula program.
Ok, so onto this simple and delightful recipe.
Meat: Know that turkey, chicken OR pork mince can be used; even fish pairs well with the stock. If you're hard pressed finding mince of choice, simply grind up the boneless meat in your food processor (I'd recommend chicken thighs over breasts).
Herbs: try sage and oregano in replacement of thyme and coriander or basil instead of parsley.
Recipe note: I've had a few questions around the omission of egg in the recipe. If you work the meat enough with your hands they will stick, the salt will assist with that process also.
Prep time: 20 mins
Cook time: 20 mins
Serves: 3-4 serves
For the meatballs:
½ leek, (pale section), roughly cut, or 2 spring onions
1 handful of fresh parsley
A few mint leaves if available
1 tablespoon fresh thyme leaves
1 large garlic clove
zest of 1 lime
600 grams turkey mince (or 5 chicken thighs ground up, skin and bone off)
1 teaspoon sea salt
½ teaspoon pepper
1 teaspoon coconut oil
For the soup:
2 tablespoons olive oil
½ leek (green and pale part)
5 peels of lemon
1 large carrot, peeled and diced into halves
1 large white potato or 1 parsnip, peeled and diced into small cubes
3 cloves garlic, sliced
1 teaspoon cumin seeds or cumin powder
2 star anise
3 cups chicken stock (vegetable if a preference)
1 ½ tablespoon fish sauce
generous pinch of salt
generous pinch of black pepper or chilli flakes
10-12 kale leaves, torn off the stem and into smaller pieces
juice of ½ lime
juice of ½ small lemon (about 2 tablespoons)
If you have a food processor, blitz leeks, parsley, mint, thyme, garlic, and lime zest a few times, until the ingredients are finely ground up. In the absence of a food processor, chop everything very finely with a knife. Transfer to a large mixing bowl together with the mince, salt and pepper and mix until well combined.
Heat a large skillet over medium-high heat. Roll the mixture into small meatballs, a little smaller than a ping-pong ball. Melt the coconut oil in the pan and then fry the meatballs for 7-8 minutes, turning them as you go so that they are a lovely golden-brown on all sides.
In the meantime, heat a medium-sized saucepan on low-medium heat. Add the olive oil, remaining part of the leek, lemon peel, carrot and potato and sauté for 3 to 4 minutes. Add the garlic, cumin, star anise, stock and fish sauce. Season with some salt and pepper and bring to boil.
Now add the meatballs and cook over medium heat, covered, for 3-4 minutes. Add the kale to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice. Stir and taste for salt.
Let it sit for 5 minutes off the heat before serving.
Looking for some other hearty dinner ideas? How about Lola Berry's Roast Chicken with Quinoa, Pistachio and Cranberry Stuffing? Or this very easy midweek meal, the Spicy Yoghurt Marinated Chicken Breast.
Whatever the case, be sure to report back and let me know how you get on with this tasty recipe. Me thinks a hearty tomato based meatball dish is a must create - soon!