I know that I might be out on a limb here, but I love January! Dont get me wrong, I am always sad when Christmas is over, its definitely my favourite time of year. But there is something so refreshing and renewing about New Year. I always feel full of energy and excitement for what is to come as well as a renewed focus on health and fitness. I was given the Ottolenghi cookbook as a Christmas gift and I have to say I was enraptured from the minute I opened the cover. The focus is on using simple and healthy ingredients and mixing them to create great flavours. These meatballs are fab and Ive basically reduced the levels of oil used to make them slightly healthier. I hope you enjoy them as much as me!
Turkey and Sweetcorn Meatballs with Roasted Red Pepper Sauce:
Adapted from Ottolenghi Cookbook
Serves 4, 7pp per serving
For the meatballs
- 100g sweetcorn kernels
- 3 slices of low calorie bread such as weight watchers
- 500g turkey breast mince (Its important that its breast as leg mince is fattier)
- 1 egg
- 4 spring onions, finely sliced
- 1 clove of garlic, crushed
- 2 tbspn freshly chopped parsley
- 2 tspn cumin
- 1 tspn salt
- 1/2 tspn pepper
For the sauce
- 4 red peppers, halved and deseeded
- 1 tbspn olive oil
- 1 tspn salt
- 25g fresh coriander
- 1 garlic clove, peeled
- 1 small chilli
- 1 tbsn sweet chili sauce
- 2 tbsn cider vinegar or white wine vinegar
- Start the sauce first. Spray the peppers with low calorie cooking spray on both sides then spread on a baking tray. Bake in a 200 degree Celsius oven for 35-40 mins, until the skins have charred. Cover them with cling film and allow them to cool.
- While all that’s going on, get onto the meatballs. Heat a frying pan over a medium heat and pop in the corn kernels. Cook for a couple of minutes until slightly blackened. Removed from the heat and allow to cool.
- Blitz bread using a processor or shred into breadcrumbs with a grater. Add these to a large bowl and the rest of the meatball ingredients, including the sweetcorn (make sure its cool.)
- Get your hands in and mix everything really well. Now its time to get meatballing. I made meatballs slightly smaller than a golf ball and I ended up with 24 meatballs, 6 per person. It makes it easier to roll them with wet hands as the meat doesn’t stick so much.
- Spray an oven tray with cooking spray and pop the meatballs onto it, evenly spaced. put this into your preheated (200 degrees c) oven for 15 – 20 mins. The meat should be firm but bounce back when you push on it.
- While they are baking, finish the sauce by placing the peppers and all the other sauce ingredients into a blender. I am usually cautious with the chili, adding a little bit first and then tasting. Blitz this all together then adjust the seasoning. Heat this sauce on the hob for 5 mins, until warmed through.
- Finally, serve it all up together. I love this with some yummy brown rice and some green vegetables.