Plenty of beautiful veggies, fibre, flavour and protein from both the beans and the turkey meatballs – MUST MAKE!
TURKEY PARMESAN MEATBALLS IN BROTHY BEANS
Serves 4
Gluten free
Meatballs:
500g turkey or chicken mince
50g parmesan
50g almond meal
1 eggs
1/2 tsp minced garlic
1 tsp finely chopped thyme
Brothy beans:
750ml chicken stock or broth
2 tbsp extra virgin olive oil
1 small brown onion, finely diced
3 cloves garlic, minced
1x 400g tin cannellini beans, rinsed and drained
200g frozen peas
150g frozen edamame beans
100g baby spinach
4 sprigs thyme
sea salt and black pepper
To serve: grated parmesan, handful fresh basil, lemon (opt)
Combine meatball ingredients in bowl, season with salt and pepper, mix then shape into 24 meatballs. Heat broth in saucepan and cook the meatballs in batches for about 4-5 minutes, then set aside. Reserve broth. Heat a large saute pan on medium heat, add extra virgin olive oil, garlic and onion and cook 4-5 min, stir throughout. Add broth, bring to boil and reduce the liquid for 5 minutes, then add in the cannellini beans, frozen peas, frozen edamame and thyme sprigs, stir and cook for 2-3 minutes then stir through the baby spinach. Once wilted add the meatballs back into the pan, toss through the ingredients and cook a further 4-5 minutes. Remove from heat, sprinkle the top with extra parmesan and season with salt and pepper and garnish with fresh basil. Grate lemon zest or squeeze fresh lemon over the top if desired.
