Inspired by her favourite Eurovision songs, Noodlies, Sydney food blog contributor, Evie Chataway pays tribute to Ireland’s ‘Dustin the Turkey’ with this twist on a meatball recipe.
Ingredients (makes around 20 meatballs)
- 450 g turkey mince
- 1 cup of bread crumbs
- 1 clove of garlic
- 1 egg
- ½ cup Parmesan cheese
- 1 tub of mozzarella pearls
- 1 cup of water
- Handful of rosemary chopped finely
- Zest of one lemon
- 1 jar passata
- Pinch of sugar
- Salt
- Pepper
- Olive oil
First make the meat balls. Add the turkey, breadcrumbs, Parmesan, egg, water, crushed garlic, rosemary, lemon zest, salt and pepper into a bowl and bring together with your hands to mix it all together evenly.
Take a small portion of the mixture and pop a mozzarella pearl in the middle, before topping with more turkey mixture and shaping into a ball shape. Repeat for rest of mixture / cheese.
Heat a frying pan with a couple of tablespoons of olive oil, once pan is hot, add the meatballs and cook, turning over regularly for five minutes to brown the outside. Then put in a baking dish and pop in the oven at 180 to finish off cooking, which will take about 20-25 mins.
In the meantime, make your tomato sauce. Add the passata, sugar, salt and pepper in a pan and simmer slowly to reduce.
Put the meatballs on a dish and top with the tomato sauce. Sprinkle over some more Parmesan cheese and cracked black pepper to serve.
