I came up with these turkey meatballs for a recent cook-along event where I needed a recipe that everyone could make together without any stress. They turned out to be just right – tasty enough to feel special but straightforward enough that we could all have a bit of fun while cooking.
The meatballs themselves are full of festive flavours – nutmeg, thyme and a touch of Dijon mustard to keep them moist. I’ve used oats instead of breadcrumbs, which work just as well for binding and actually help keep the texture nice and tender.
The sauce is dead simple but very tasty. A splash of vermouth (you could use white wine) adds a lovely depth, while the spring onions give a gentler flavour than regular onions would. It all comes together in about 35 minutes, and most of that time is just letting it bubble away on the hob while you get on with other things.
These meatballs are great with a pasta like rigatoni, but they would work really well with mashed potatoes too. The sauce is just right for mopping up with whatever you serve them with. If you’re making them ahead, they actually taste even better the next day once all the flavours have had time to develop.
This recipe serves two people generously, but you can easily double it if you’re feeding more. Just make sure to use a big enough pan so the meatballs have room to brown properly. The only trick to getting them right is not to overcrowd the pan when you’re browning them – you want them to get a nice colour on the outside while staying juicy in the middle.
Christmas Turkey Meatballs
Ingredients
- 100g minced turkey
- 2 tablespoons oats
- 1 tablespoon grated hard cheese (such as Parmesan)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, peeled and finely chopped
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
- 1 tablespoon olive oil, for cooking
- 1 can (400g) chopped tomatoes
- 2 spring onions, finely chopped
- 30ml white vermouth
- 1/2 teaspoon dried oregano
- 2 bay leaves
Directions
- In a medium bowl, combine ground turkey, oats, grated cheese, Dijon mustard, chopped garlic, dried parsley, thyme, nutmeg, salt, and black pepper.
- Add the egg yolk and mix until well combined, being careful not to overmix.
- Divide the mixture into 6-8 equal portions and shape into meatballs.
- Heat olive oil in a large pan over medium heat. Add the meatballs and brown on all sides, about 4-5 minutes total.
- Add the chopped spring onions and oregano, stirring gently to avoid breaking the meatballs.
- Pour in the white vermouth and let it simmer for 1 minute to reduce slightly.
- Add the chopped tomatoes and bay leaves. Reduce heat to low, cover, and let simmer for 20 minutes or until the meatballs are cooked through.
- Remove bay leaves before serving.
