We always think of meatballs as a topping for spaghetti or the filling of a sub sandwich, but these delicate turkey meatballs are so delicious over a bed of brown rice. I love this dish so much and try to make it a few times a year – it’s always a crowd pleaser and the leftovers are just as enjoyable.
Unlike traditional meatballs, this recipe doesn’t call for browning first, so these little bites turn out a little softer and lighter than other meatballs you might have tried only adding to their deliciousness. With regards to serving, I think their lightness lends them perfectly to a bed of brown rice, but you can serve them on whatever you like. I always like to have some boiled or steamed green beans alongside as well to complete the meal. Let’s get started!
Serves 4 to 6
Ingredients
- 1 shallot, peeled & very finely diced
- 1 stick of celery, very finely chopped
- 2 tablespoons garlic oil or regular olive oil
- 1 teaspoon dried thyme
- 700g tomato passata
- 2 tablespoons white caster sugar or granulated sugar
- 1 teaspoon celery salt
- 600g turkey breast mince
- 1 large egg
- 100g panko bread crumbs
- 50g shredded Parmesan cheese
- 2 tablespoons Worcestershire sauce
- Pinch of dried thyme
- Pinch of celery salt
- Black pepper
- Brown rice to serve, cooked according to packet instructions
- Shredded Parmesan cheese for serving
Method
- Heat the oil over medium-low heat in a large casserole or stock pot. Add the shallot & celery along with the dried thyme and cook for about 10 minutes or until well softened, stirring occasionally.
- Add the passata and fill the jar with water. Swish around to catch all the dregs and add it to the pot.
- Add the sugar and season with salt & pepper. Stir to combine and bring to a boil. Once boiling, reduce the heat and simmer while you make the turkey meatballs.
- Add the turkey breast mince, the egg, panko bread crumbs, Parmesan, Worcestershire Sauce, dried thyme and celery salt & black pepper to a mixing bowl. Use your hands to work the mixture together, but take care not to overly knead it as overworked meatballs will not be as light & tender.
- Roll the mixture into little balls and place them on a plate.
- When all the meatballs have been rolled start dropping them very easily into the sauce. I find it’s easiest to do this with a pair of tongs and stir every so often very gently with a wooden spoon to make sure they’re being covered by the sauce and therefore starting to cook. Some of them will fall apart a little bit, but that’s absolutely fine. The result will be very soft and light meatballs that are totally worth the tender care during this step.
- Once all the meatballs are in the sauce, continue to cook them for another 25 to 30 minutes over low to medium heat, stirring occasionally.
- Serve the meatballs hot over a bed of brown rice and sprinkle grated Parmesan across the top.
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