Turkey Ricotta Meatballs

Ingredients

• 500g turkey thigh mince 7% fat
• 125g ricotta
• 50g breadcrumbs
• 1 egg
• 40g parmesan
• 1 garlic clove grated
• 1 tsp dried thyme
• 1/3 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp parsley chopped
• 1/2 lemon zest and juice
• 8 tbsp extra virgin olive oil divided
• 300g tenderstem broccoli
• 2 garlic cloves peeled and halved
• 200ml vegetable stock
• 300g sourdough

Method

1. Combine the meatball mixture

   Combine the turkey mince, ricotta, breadcrumbs, egg, parmesan, chopped parsley and grated garlic in a large bowl.

2. Add the lemon and seasoning

   Add the lemon zest and juice, 2 tbsp extra virgin olive oil, thyme, 1/3 tsp salt and 1/4 tsp black pepper, then mix gently until just combined.

3. Shape the meatballs

   Line a tray with baking paper. With damp hands, shape into 18 golf ball-sized meatballs and place them on the tray so they don't stick.

4. Brown the meatballs

   Heat a large frying pan over medium heat with 2 tbsp extra virgin olive oil. Add the meatballs and cook for 6–8 minutes, turning regularly, until browned all over. They do not need to be cooked through yet – they finish in the stock. Turn off the heat and leave them in the pan while you cook the broccoli.

5. Boil the broccoli

   Meanwhile, boil the kettle. Pour the boiled water into a large pan and bring back to the boil, then salt it. Add the tenderstem broccoli and cook for 3–4 minutes until just tender.

6. Make the garlic broccoli

   Drain the broccoli, then wipe out the pan and return it to low-medium heat with 2 tbsp extra virgin olive oil. Gently cook the halved garlic cloves for 1–2 minutes until fragrant but not browned. Return the broccoli to the pan, toss to coat and cook for a further 3–5 minutes, turning often so every piece meets the hot oil – in a deep pan it sits in layers rather than one. Discard the garlic and set aside, keeping warm.

7. Simmer the meatballs in stock

   Return the meatball pan to medium heat and add the vegetable stock to deglaze, scraping up any browned bits. Cover and cook for 4–5 minutes, then uncover and simmer for a further 2–3 minutes until the meatballs are cooked through with no pink in the centre and the sauce has reduced slightly.

8. Toast the sourdough

   Meanwhile, lightly toast the sourdough slices in a separate dry frying pan or griddle over medium heat for 2–3 minutes per side until crisp. Drizzle with the remaining 2 tbsp olive oil.

9. Serve with the broccoli and sourdough

   Serve the meatballs with the garlic broccoli and toasted sourdough, spooning the pan sauce over the meatballs.

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