Turkey Meatball Tacos
Turkey mince has become a bit synonymous with 'diet food' and it has a bit of a bad reputation for being flavourless and boring. This dish, however, is guaranteed to convert the masses and blow your mind!
The meatballs themselves are subtly flavoured with chilli, parsley and red onion and they're kept moist with the inclusion of an egg. The rest of the onion is cooked down with a red pepper to create a caramelised mixture of deliciousness. Finally, I like to use a soy-based coconut yoghurt as the basis of the harissa sauce because they're usually a little more savoury and robust.
Turkey Meatball Tacos
Serves 2
oil
225g turkey mince
1 large red onion, thinly sliced
handful of parsley, chopped
1 egg
pinch of chilli flakes
1 red pepper, thinly
sliced small tub of plain coconut yoghurt
1 tsp harissa paste
2 wholemeal tortillas
handful of crispy kale, to serve
sea salt and freshly ground black pepper
Mix the turkey mince, ¼ of the red onion, parsley, salt, pepper, chilli flakes and egg together well in a bowl. Prepare a tray lined with baking paper and with wet hands form the mixture into balls around 40g each, a little smaller than a golf ball. You should make 8 balls. Leave to chill for at least 30 minutes in the fridge so they firm up.
Heat the oven to 200C fan/220C/Gas 7.
Brown the meatballs first in a little oil in a frying pan, rolling to colour evenly for just couple of minutes then put in the oven for 15-20 minutes, until cooked through. Break one open to check.
Meanwhile, heat a small frying pan over a medium-high heat with a drizzle of oil. Add the rest of the red onion and the pepper to the pan with a good amount of salt and pepper. Stir fry for around 10 minutes, until soft and caramelised. Warm the tortillas in the microwave for around 30 seconds and stir the harissa into the coconut yoghurt with a good pinch of salt. Serve with the turkey meatballs and crispy kale sprinkled across the top.
The meatballs themselves are subtly flavoured with chilli, parsley and red onion and they're kept moist with the inclusion of an egg. The rest of the onion is cooked down with a red pepper to create a caramelised mixture of deliciousness. Finally, I like to use a soy-based coconut yoghurt as the basis of the harissa sauce because they're usually a little more savoury and robust.
Turkey Meatball Tacos
Serves 2oil
225g turkey mince
1 large red onion, thinly sliced
handful of parsley, chopped
1 egg
pinch of chilli flakes
1 red pepper, thinly
sliced small tub of plain coconut yoghurt
1 tsp harissa paste
2 wholemeal tortillas
handful of crispy kale, to serve
sea salt and freshly ground black pepper
Mix the turkey mince, ¼ of the red onion, parsley, salt, pepper, chilli flakes and egg together well in a bowl. Prepare a tray lined with baking paper and with wet hands form the mixture into balls around 40g each, a little smaller than a golf ball. You should make 8 balls. Leave to chill for at least 30 minutes in the fridge so they firm up.
Heat the oven to 200C fan/220C/Gas 7.
Brown the meatballs first in a little oil in a frying pan, rolling to colour evenly for just couple of minutes then put in the oven for 15-20 minutes, until cooked through. Break one open to check.
Meanwhile, heat a small frying pan over a medium-high heat with a drizzle of oil. Add the rest of the red onion and the pepper to the pan with a good amount of salt and pepper. Stir fry for around 10 minutes, until soft and caramelised. Warm the tortillas in the microwave for around 30 seconds and stir the harissa into the coconut yoghurt with a good pinch of salt. Serve with the turkey meatballs and crispy kale sprinkled across the top.
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