Tag Archives: supper

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Braised Turkey Meatballs with Feta

I almost confused this recipe with the titillating sounding “My Big Juicy Meatballs” which can be found (like this one) in the ubiquitous Joe Quick’s “Lean in 15”. Sadly Mr. Quick’s book does not tell you how to shed 2 stones in 15 minutes but how to cook lean food in 15 minutes.. sounds like a man with a plan. In all honesty, it takes more like 30 minutes to rustle this up if you’re not that keen on your onions retaining a crunch, but is very simple and absolutely delicious. Obviously being lean, Joe Quick doesn’t serve these meatballs with anything, but we like a bit of cous cous or rice to soak up the sauce. Oh and don’t be tempted to leave out the feta- it really makes the dish. I crumble some into the kids’ dinner before they notice.

This little dish could serve up as much as 3 of your 5-a-day, and is incredibly low-fat and nutritious.

For 4 (but we can usually get two meals+ out of this recipe)

Oil
1 red onion, diced
2 red peppers, diced
1 courgette, chopped
2 x 400g cans tomatoes
40g feta, crumbled
500g turkey mince
salt and pepper, minced oregano or parsley to add flavour to meatballs

Heat a tbsp of oil in a pan and fry off the chopped vegetables for 10 minutes until softened. Add the chopped tomatoes and simmer for 20 minutes adding a little water to stop sticking if necessary.

Meanwhile, season the turkey mince and add the herbs: roll into small balls (wet hands help) you should be left with about 12-15 meatballs. Fry these off gently for a few minutes until golden all over then add to the tomato sauce- allow to braise in the simmering sauce for 10 minutes.

Just before serving, crumble in the feta and stir.

Serve with cous cous, rice or a salad.

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Friday fifteen minute lentil fritters

One bowl, one frying pan

Ok so these are more like fritters than burgers but I’ll tell you why. I used canned lentils last night which were a bit gloopy and even with the addition of breadcrumbs, were never going to be that appetising done in the oven. But oh I say, what delicious, crunchy moreish little morsels they turned out to be. Kids ate them, but would have eaten with more gusto if I’d grated the carrot a little finer.

For 4 with pitta/buns and salad

1 can green lentils
4 spring onions, sliced finely
2 grated carrots
few spoonfuls breadcrumbs
tsp cumin
30g feta crumbled (not essential but I had some in the fridge)
Salt and pepper
Oil for frying

Whizz the lentils with a processor until mushy and add the rest of the ingredients. Simple.
Heat a nice amount of vegetable/sunflower oil in a large frying pan and mould a little patty in your hand. Squash it quite flat in the frying pan and cook on both sides for a few minutes until crispy and golden.

Amazeballs. Happy Friday!