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There is something so homely and comforting about meatballs. I don’t know what it is but it’s always such a satisfying meal! This marvellous recipe is no exception. But hang on a minute… it’s healthy? Shut the front door!
Yes seriously, it’s healthy. Made with lean turkey mince and tinned tomatoes, these Turkey Meatballs not only look the part, they taste the part AND they’re good for you!
Turkey Meatballs and Couscous – Step by Step Picture Recipe
Here is what you will need to serve 4.
PLEASE NOTE THE (OPTIONAL) OVERNIGHT FLAVOUR INFUSION TIME FOR THE MEATBALLS.
For the Turkey Meatballs (makes x 28-30)
- 500g Turkey Mince
- 2tsp Garlic Powder
- 2 tsp Ground Cumin
- 2tsp Ground Coriander
- 2 tsp Onion Salt *
For the Sauce
- 2 x 400g Tins of Chopped Tomatoes with Herbs
- Salt & Pepper
- Pinch of Sugar
- 3 – 4 tbsp Parmesan Cheese, grated
For the Couscous #
- 250g Couscous
- 300ml Chicken Stock
- 2 – 3 tbsp Coriander, chopped
* Alternatively you can use 2 tsp Onion Powder and 1/4 tsp of salt.
#Never made it before? Learn how to cook couscous.
In a large bowl, mix together the turkey mince and all the spices with a fork.
Scoop out heaped teaspoon sized balls of the mixture and roll into balls. It should make about 28 – 30. If you have the time, place them on a baking tray lined with foil, cover with cling film and leave overnight to allow the flavours to develop.
At this point, you can also freeze the meatballs. I froze half of mine to use at a later date.
If not, move straight on to the next step.
Preheat your oven to 210°C/Fan 200°C.
Place the meatballs into the bottom of a large, oven proof dish and bake for 20 minutes.
Mix the tinned tomatoes with the sugar and season with salt & pepper. (If you have frozen half your meatballs, don’t forget to halve the ingredients for both the sauce & the couscous.)
Pour the tomatoes over the meatballs and give it a little stir. Sprinkle the top with the parmesan cheese & place back into the oven for another 20 minutes.
Meanwhile, make the couscous.
Weigh out the couscous in a large bowl then pour over hot chicken stock. Stir quickly with a fork, cover with cling film and leave to one side until just before the meatballs are ready.
Then fluff up the couscous with a fork and stir through the chopped coriander.
Dish this up immediately and devour!
I love how easy these are to make. There’s no finely grating onions or standing there frying meatballs for ages – just tip it all in, mix it, roll into balls and bake in the oven. Time is precious and I’d rather not be slaving away in the kitchen if I don’t have to! I’m sure you’ll agree.
As for the flavour? The best taste test is my 1 year old daughter… there wasn’t even 1 grain of couscous left in her bowl. It must be a gooden! Turkey Meatballs are definitely a winner in this household.