Something a bit different from your regular marinara, this meatball dish only takes about 30 minutes to whip up and is comfort food to the max.
- 1 lb (450g) minced turkey
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons basil pesto (or any pesto you like)
- 1 large egg
- 1/2 cup breadcrumbs
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 cloves garlic, finely minced
- 1/2 tablespoon basil pesto (or any pesto you like)
- 2/3 cup (160ml) sour-cream
- 1 1/4 cup (300ml) chicken stock
- 1 teaspoon cornflour mixed with one teaspoon water
- 2 teaspoons lemon juice
- In a large bowl, combine the turkey, parmesan, pesto, egg, breadcrumbs, garlic, salt, and pepper. With clean hands, gently work the mixture together until it is well combined. Shape into approximately 12 balls and transfer to a plate.
- Heat butter and olive oil in a skillet over medium heat. Brown the meatballs until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic until fragrant and slowly add the sour cream while whisking. Heat through on medium heat, keep stirring slowly. Add chicken stock, cornflour, basil pesto, lemon juice, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until smooth.
- Put the chicken meatballs back into the skillet and heat through for a couple of minutes, coating with the creamy pesto sauce. Serve with spaghetti and more parmesan and basil for good measure. Enjoy!
Ginger, lemongrass, chicken meatballs and pak choy in miso broth make for a light, healthy and seriously satisfying soup. This soup is bursting with flavour and freshness.
You can use chicken or turkey mince. I would use one with a mix of white and brown meat for more flavour. Add rice noodles for more substance.
- 1 Pound Chicken or Turkey Mince
- 1 Cup Plain Panko Breadcrumbs
- 2 cloves Garlic, divided – 1 minced and 1 peeled and smashed
- 1 small onion – peeled and sliced
- 1 TBSP Soy Sauce
- Ginger , divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
- 8 Spring onions – white and green part, thinly sliced, plus more for garnish
- 1 TBSP Fish Sauce , divided
- 1 TBSP Lemongrass , white part only – minced
- 1 TBSP Fresh Coriander – roughly chopped
- 5 Cups Chicken Broth , divided
- 1 Cups Water
- 1 Thai Chili – sliced (optional)
- 2 TBSP Miso (I used white)
- 2 TBSP Vegetable Oil
- 2 heads Baby Pak Choy , quartered into wedges (can substitute 1 regular head)
- ¼ tsp Crushed Red Pepper Flakes , plus more for garnish
- Salt and Pepper , to taste
- Make the Meatballs: In a large bowl combine the chicken/turkey, panko, minced garlic, soy sauce, grated ginger, half the spring onions, 1 tablespoon fish sauce, lemon grass, coriander and 2 tablespoons of broth. Gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed. I had 22.
- In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, onion, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Meanwhile, heat oil in a large frying pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
- Add the pak choy and crushed red pepper flakes to the broth. Simmer until pak choy is almost tender, about 3 minutes.
- Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
- Serve garnished with spring onions and crushed red pepper flakes.