Archives for category: Turkey

I’m a big fan of chilli but I find beef so heavy. Turkey meatballs are so easy to make and taste great with the chilli sauce.

[15 mins prep / 20 mins cooking / serves 2-3]

1) in a bowl, mix a packet of minced turkey with chopped coriander and black pepper. Form into balls and fry til cooked on the outside. Remove from the pan and leave to one side.

2) in the pan, fry half an onion, chopped carrot, mushrooms and any other bits of beg you have left over (I had cubed swede!)

3) add a tin of tomatoes, a tin of rinsed kidney beans and 1/2 cup of veg stock.

4) add good shakes of chilli powder, cumin, paprika, black pepper and a pinch of salt.

5) place the meatballs back in the pan, pop on a lid and simmer for 20 mins. In this time cook the rice.

6) to make the coriander rice, just chop some coriander and stir into the cooked rice.

I served mine with grated cheese and had the rest for lunch the next day.

I put the question out on Twitter of what to do with my turkey mince. Thanks to @about_taste for inspiring me to try a ‘White Chilli’. I was able to use up a bunch of veg in the fridge, a tortilla wrap, and I had leftovers for lunch today. Overall a winner. Now, I had a bit of cooking fail because I accidentally put cinnamon in the chilli, instead of chilli. However, I did add lots more chilli and it still managed to taste delicious!

1) in a heavy pan on the hob, brown some onions in olive oil.

2) add the turkey mince and cook till white.

3) add a chopped yellow pepper and shake on CHILLI (not cinnamon!) powder, cumin seeds, paprika and black pepper.

4) pour over 200ml of chicken stock and add a tin of rinsed cannellini beans.

5) stir and pop a lid on, cook on a med-low heat for 10 mins.

6) place a tortilla in the oven and bake on 180 degrees C for 5-10 min or til your desired crunchiness.

Serve up with some coriander (mine looks disheveled because it was frozen!).

Whilst my other half is in hospital I needed to make a vat of something to see me through lunches last week. This turkey bolognese was delish and lasted all week. I’ve also been recently converted to courgetti, making this a super healthy dinner.

1) fry up 1 chopped shallot in a large pan, add a chopped carrot and cook for a few mins. Add a pot of turkey mince and cook for 10mins.

2) add one chopped red pepper and stir for a few mins.

3) add a tin of chopped tomatoes, a sploodge of tomato purée, salt and pepper, dried basil. Top up with a little water and bring to boil.

4) turn down to simmer and pop a lid on for 15 mins.

5) make your courgetti however you do it and enjoy 🙂



I’ve been a bit sceptical of this courgetti fad. But, I’m sold. Officially. I bought this jazzy peeler at a market in Rome for 5 euros, and it turns out to be a bit of a bargain. No spiralizer needed!





1) place turkey meatballs in an oven proof dish and oven at 190 degrees c for 20 mins.

2) in a pan, fry some chopped onions until softened. Add a minced garlic clove. After a few mins add a tin of tomatoes.

3) season with black pepper and add dried basil. Cook for 5 min whilst stirring.

4) add a sploodge of tomato purée.

5) remove meatballs from oven and place in tomato sauce. Simmer with a lid on for 15-20 mins. Top up with a bit of water if needs be.

6) place meatballs on top of the courgetti and grate over Parmesan.

I didn’t miss the pasta at all. Converted.

Saw this recipe and thought I’d have a go myself. Didn’t have all the ingredients for the teriyaki sauce, and made the whole dish in quite a cack-handed way making a lot of mess but it tasted divine.

1) put meatballs in the oven at 190 degrees c for 30 mins [yes I used ready made ones, but that’s because it was cheaper to buy meatballs than actual mince. Ridiculous!]

2) chop veg (1 shallot, 1 carrot, 2 chunks of broccoli, 3 medium mushrooms, 3 spring onions). Place shallot in an oiled pan and soften for 5 mins, add the mushrooms and soften. Take pan off and leave to one side.

3) put some brown rice in a pan (1 cup rice to 2 cups boiling water). Bring to boil and simmer for 25 mins or til all water is gone. Add to shallot/mushroom pan.

4) par boil the broccoli and carrot in a pan of water.

5) pour a big glug of soy sauce into a small frying pan, add 2 tsbp of honey, 2 small sachets of Demerara sugar (borrowed from work as I didn’t have any in the cupboard), a shake of dried chilli flakes and a shake of ground ginger. Put on heat and stir but don’t let it boil.

6) transfer ovened meatballs to teriyaki pan and cover in the sauce. Cook on a low heat whilst swirling them round.

7) drain par boiled broccoli and carrot, and add to rice and mushroom mixture. Place back on the heat to warm through.

8) assemble the rice mix in a dish, place meatballs on top with some of the sauce from the pan which will be a bit sticky by now. Garnish with fresh spring onion and sesame seeds.

Sounds complicated but it’s dead simple. I didn’t actually measure out any of the teriyaki sauce ingredients, just did it to taste. Luckily the taste was great!!