Turkey Meatballs
Lightly spiced mini meatballs served on a rice base of Aubergines, smoked paprika and spinach.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pack Tilda Roasted Vegetable Steamed Basmati Rice or Tilda Wholegrain Garden Vegetable & Quinoa Steamed Basmati Rice
- 250g turkey mince
- 1 tbsp. breadcrumbs
- Pinch black pepper
- Pinch salt
- Large Pinch dried mixed herbs
- 1tsp chilli paste
- 1 tbsp. olive oil
- 1 medium aubergine, cut into chunks
- 1 tsp smoked paprika
- 100ml readymade vegetable stock
- Handful spinach leaves
How to make Turkey Meatballs
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Bend the turkey mince, breadcrumbs, black pepper, salt, herbs and chilli paste together in a bowl. Form into 12 mini meatballs. Refrigerate if time.
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Heat the oil in a pan and gently fry the meatballs, turning to brown all over and cook through.
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Add the aubergine and smoked paprika and fry for a few minutes to soften.
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Heat the Tilda Roasted Vegetable Steamed Basmati Rice in the microwave and add to the pan with the stock.
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Season to taste and stir through the spinach.
