Turkeyballs (& flu busting sauce!)
Sally Bee's Vow to Wow turkey recipe is low in fat, packed with protein and great for batch cooking and keeping for another day. These low fat turkey balls can be served with Sally Bee's flu busting sauce, pasta, jacket potato or in a salad.
Make a big batch, then pop in the freezer for when you're in a hurry!
Ingredients
500g of lean turkey minced meat¼ cup unseasoned breadcrumbs¼ cup of chopped carrot1 onion, finely chopped1 egg1 tbsp Italian seasoning½ tsp cinnamon2 garlic cloves½ red chilli (if you don’t have a fresh chilli –use a teaspoon of dried chilli flakes)
Method
Preheat the oven to 200˚C
Pop the carrot, onion, garlic and chilli in a food processor and blitz for a few seconds until finely minced and then combine with the remaining ingredients using your hands
Shape the meat into 2 tablespoon-sized balls and place on a baking sheet covered in parchment paper
Bake for 30 minutes, checking there is no pink in the middle of the meatballs. Continue cooking for 5 minutes if they aren't cooked through.
Serve with Sally Bee's flu-busting sauce or with a salad
You can freeze any that are left over in a plastic bag for up to 3 months. Let them defrost in the fridge overnight or in the microwave before re-heating until piping hot!
Flu Busting Veggie Sauce
Sally Bee's flu busting sauce is jam packed with antioxidants that will help support your immune system. You can eat this as a pasta sauce, or over chicken or fish. Or use it as a base for a casserole, as a soup - just use your imagination!
Ingredients
Makes Lots! Feed yourself, feed your friends then freeze what’s left for another day.
4 cloves garlic½ red chilli, de-seeded and finely chopped – optional but perfect!2 onions4 Tablespoons olive oil2 carrots2 leeks2 courgettes2 red peppers2 green peppers2 yellow peppers6 x 400g tins tomatoes (or 1 x 2400g)Black pepperHandful fresh basil, choppedHandful fresh parsley, chopped1 tube tomato purée2 tsp sugar1 tsp sea salt2 slurps balsamic vinegar2 slurps Worchester sauce
Method
Using a food processor, whizz up the onions, garlic, red chilli and set aside
Now whizz up all the other vegetables until very fine
In a large, non-stick, lidded saucepan, sauté the onions, garlic and chilli in 2 tablespoons of olive oil for 7 – 10 minutes until the onions start to soften and brown
Next, add all the other vegetables that have been through the food processor plus 2 more tablespoons olive oil
Whizz all veggies up in a food processor before cooking and put into a large, lidded saucepan with the olive oil
Over a medium heat, cook down for 20 minutes, stirring regularly
Add the tinned tomatoes, black pepper, sugar, Worcester sauce, and balsamic vinegar
Give it a good stir, cover with the lid and simmer for a further 30 minutes over a low heat
Finally, add the herbs and whizz up with a hand blender to your desired consistency
Serve as a pasta sauce, meatball sauce, soup or stew base and bust that flu bug away!