Hello my lovelies,
I know this is not strictly a tutorial but I guess a recipe will do here too as it has been a manic week and I haven’t yet had time to download the photographs of any of my tutorials.
I adapted this recipe from an Annabel Karmel recipe to suit my family. My daughter loves these moist little meatballs as a snack if they are made medium size or if I make them tiny she loves them on her spaghetti with tomato sauce and cheese. My husband, if he can get a look in, usually nicks a few for a meatball sandwich.
Moist turkey meatballs
250g turkey mince
1/2 an onion, finely chopped
50g white breadcrumbs
1 medium apple, peeled and grated
60g finely chopped or grated leek
1 teaspoon tarragon
Salt and pepper to season
Preheat the oven to 200 degrees centigrade. Mix all the ingredients together in a large bowl until well combined. Lightly grease an oven dish and shpe the mixture into meatballs. Either medium size (bite size for an adult) or half that size for bite size for a toddler. If you want to add them to spaghetti for a toddler, then make them half a toddler bite size.
Bake in the oven until meatballs are browned and cooked through. Usually about 12 minutes but this depends on the size of the meatballs. Serve hot or cold.