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13 March 2013

Turkey meatballs with homemade salsa

I think these would taste pretty good when eating a normal, ordinary diet. Now imagine removing sugar, wheat, dairy and flavour. Under those conditions these taste like little drops of heaven, dipped in love. Okay, so that's how they tasted to me on day 3 of our cleanse anyway!

I wanted to make a snack that would keep us full through through the long afternoons but think equally these would be fantastic if they were a little larger and served with a passata and salad (or pasta, but I'm trying to remain low-carb). 

I have never cooked with ground turkey mince before, so read a few recipes to get ideas of quantities and the like. This is the one I liked the most: Everyday Paleo.

Homemade salsa

In a small pan, combine a large handful of small fresh tomatoes, 1 chopped capsicum (red pepper) and a small amount of chopped onion. Let it cook down until the tomatoes disintegrate and form a sauce. This will take about 30 minutes to cook, however you may like it to be thicker or thinner, so adjust accordingly. For such a simple salsa, this tastes really good! If we were able to add other seasoning I would add some chilli flakes and a dash of paprika too, but for the cleanse we could not, but the flavour didn't suffer because of it and it was delicious without. 

While this is bubbling away you can get to work on the meatballs. 

Meatballs Ingredients

500g/1lb Ground turkey mince
1 Sweet potato/yam
1 zucchini/courgette
Eshallots/Spring onion
2 cloves Garlic
Approx 1/2 cup Almond meal 
1 egg
Salt and pepper


1. Grate courgette and raw sweet potato. Squeeze out the excess liquid. 

2. Finely chop garlic and thinly slice the spring onions. I like to use some of the white end and some of the green ends. 

3. Combine all ingredients together aside from the almond meal, which you will be using as a balancing ingredient to get the right texture. 

4. Start adding almond meal in small amounts and mix through. Keep adding until the mixture is dry enough to form into balls. Depending on how much liquid you got from the vegetables and how large the egg is, the amount of almond meal you use could vary from 1/4 cup to 1 cup. 

5. Roll into balls and place on oven tray. Bake for 40 minutes on 180C/350F until lightly golden (and cooked through). 

Eat while hot and let them save you from the absence of flavour!!! These would be great with a barbecue sauce too!

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Thanks for your comments, I SO love hearing from you! xx Meg