A simple meatball with several uses – like this as a meal, in a sub roll with tomato sauce, in smaller balls on pizza, as part of a buffet on skewers, or even in a soup.

There’s the added benefit that it’s high in protein and low in fat.

Ingredients:
500 g Turkey Mince (I used breast mince)
75 g Breadcrumbs
50 – 75 g Milk
½ Onion (Grated, placed in a cloth, and squeezed to make it drier)
1 Garlic clove (finely grated or minced)
1 Egg
Salt to taste (about 8gm is good)
Black pepper to taste (I like plenty)

Heat the oven to 180°C, 350°F, gas mark 4. (Fan 10°C, 20°F lower)

Whilst the oven’s heating, mix everything except the milk together in a bowl. Add enough milk to make a soft mix that still holds its shape when formed and portion into balls. It will make 20 – 25 small meatballs.

Place the balls on a lined baking sheet and cook for about 20 minutes, until the internal temperature of a ball reaches 75°C (167°F). If the balls look anaemic, put them under a grill/salamander until lightly browned. You could, of course, fry the balls in oil, turning them frequently instead.

Serve with your choice of sauce. I used a light mushroom sauce.

Some other poultry recipes that may be of interest:

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