Terrific Turkey Meatballs with Homemade Baked Beans
For a healthier weeknight dinner, swap spaghetti and beef meatballs for this combination of turkey meatballs and haricot beans cooked in a rich tomato sauce. Lean protein and less carbs, combined with shed loads of flavour - what's not to like?!
Something you might not know, or expect, about me is that I actually don't like tinned baked beans. In fact, they're one of the only things on this planet I will refuse to eat - something about the texture and the gloopy-ness of the sauce really doesn't sit well with me... Anyways, ultimately this has meant that I've become a bit of a connoisseur when it comes to making my own and this recipe is pretty much the ultimate!
Terrific Turkey Meatballs with Homemade Baked Beans
Serves 4-6
oil, for frying
2 red onions, roughly chopped
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tbsp Worcestershire sauce
1-2 tsp chilli flakes (optional)
600g free-range British turkey mince
1 large free-range egg
1 tbsp dried oregano
2 x 400g tin haricot beans, drained and rinsed
Small bunch fresh parsley, chopped
Grated parmesan (optional)
Heat a glug of olive oil in a deep frying pan and fry half the onion for 6-7 minutes until softening. Add half the crushed garlic and fry for a minute more, then add the chopped tomatoes, 1 tbsp Worcestershire sauce and 400ml water. Add a good pinch of salt and pepper and simmer over a medium heat for 20 minutes, stirring every now and then.
Meanwhile, preheat the oven to 200C. Next, make the turkey meatballs. Put the remaining onion and remaining garlic clove into a large bowl with the turkey mince, egg, the rest of the Worcestershire sauce and oregano. Add a large pinch of salt and pepper and mix well with your hands until everything is combined.
Roll the mixture into approx. 16 even balls, then heat another glug of oil in a large frying pan and fry the meatballs for about 10 minutes, turning, until lightly golden all over. Transfer the meatballs to a baking tray drizzled with oil and bake in the preheated oven.
In the meantime, add the drained beans to the tomato sauce along with the chilli flakes (if using), then gently simmer for 10 minutes. Stir the parsley into the beans and then serve them with the meatballs on top, grating over some parmesan, if you like.
Something you might not know, or expect, about me is that I actually don't like tinned baked beans. In fact, they're one of the only things on this planet I will refuse to eat - something about the texture and the gloopy-ness of the sauce really doesn't sit well with me... Anyways, ultimately this has meant that I've become a bit of a connoisseur when it comes to making my own and this recipe is pretty much the ultimate!
Terrific Turkey Meatballs with Homemade Baked Beans
Serves 4-6
oil, for frying
2 red onions, roughly chopped
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tbsp Worcestershire sauce
1-2 tsp chilli flakes (optional)
600g free-range British turkey mince
1 large free-range egg
1 tbsp dried oregano
2 x 400g tin haricot beans, drained and rinsed
Small bunch fresh parsley, chopped
Grated parmesan (optional)
Heat a glug of olive oil in a deep frying pan and fry half the onion for 6-7 minutes until softening. Add half the crushed garlic and fry for a minute more, then add the chopped tomatoes, 1 tbsp Worcestershire sauce and 400ml water. Add a good pinch of salt and pepper and simmer over a medium heat for 20 minutes, stirring every now and then.
Meanwhile, preheat the oven to 200C. Next, make the turkey meatballs. Put the remaining onion and remaining garlic clove into a large bowl with the turkey mince, egg, the rest of the Worcestershire sauce and oregano. Add a large pinch of salt and pepper and mix well with your hands until everything is combined.
Roll the mixture into approx. 16 even balls, then heat another glug of oil in a large frying pan and fry the meatballs for about 10 minutes, turning, until lightly golden all over. Transfer the meatballs to a baking tray drizzled with oil and bake in the preheated oven.
In the meantime, add the drained beans to the tomato sauce along with the chilli flakes (if using), then gently simmer for 10 minutes. Stir the parsley into the beans and then serve them with the meatballs on top, grating over some parmesan, if you like.
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