Lemon Turkey Meatballs with Broccoli and Tagliatelle
by Phil Vickery for British Turkey.
This recipe combines two superfoods – British turkey and broccoli. Both are packed with essential vitamins and minerals. It also tastes delicious!
Serves: 4
Ingredients
- 500g British turkey mince
- 1 tbsp pine nuts
- 1/2 small onion, finely chopped
- 1 clove garlic, crushed
- 4 tbsp vegetable oil
- 225ml whipping cream
- 3 tbsp dried breadcrumbs
- 1 tbsp olive oil
- finely grated zest and juice of 1 large lemon
- salt and freshly milled black pepper
Sauce
- 200ml chicken stock
- 2 heads of broccoli, cut into small florets, cooked
- 300g cooked pasta ribbons
Method
- Cook the onion and garlic in a little oil to soften, about 10 minutes.
- Place the mince, cooked onion, pine nuts, lemon zest, olive oil, breadcrumbs, and 1 tbsp of whipping cream into a bowl and mix well. Season well with salt and pepper.
- Form into 20 small balls, then chill well.
- To make the sauce, boil the chicken stock and lemon juice to reduce by 2/3rds. Add the remaining cream and reboil, the sauce should thicken straight away. You may need to add a touch of stock if the sauce thickens too much. Season well with salt and pepper, and keep warm.
- Place a couple of tablespoons of oil into a non stick frying pan.
- Add the meat balls and gently cook for 15 minutes to lightly brown and cook through. Serve with warm pasta and broccoli. Spoon over the hot lemon sauce.
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