About this recipe: Minced turkey and mushrooms make succulent meatballs – delicious simmered in a sauce of smooth passata with red and green peppers. Paprika warms the dish and new potatoes turn it into a complete one-pot meal.
Omit the potatoes and serve the meatballs in their sauce with noodles or spaghetti. * Replace the turkey with lean minced lamb and use chopped fresh thyme instead of the parsley. Add 2 cans flageolet beans, about 400 g each, drained, instead of the potatoes and several pinches of crushed dried chillies instead of the caraway seeds and paprika.
Minced turkey is a low-fat source of protein and a good source of zinc as well as vitamins B1, B2 and niacin. * When eaten regularly and in quantity, potatoes are a useful source of vitamin C – new potatoes contain the most and eating them unpeeled retains the maximum goodness as the nutrients are concentrated under the skin.
B6, B12, C * A, B1, B2, folate, niacin, iron, phosphorus, potassium, zinc * calcium, selenium
Good recipe overall. Followed it pretty closely but not religiously. I chilled the meatballs in the fridge before cooking them to let them firm up. The sauce is not a hot one: silky smooth with a peppery edge - very nice - 08 Nov 2010
Something else. Didn't bother doing the spuds; thought spaghetti would go better (definitely works well). Added a touch of Dijon mustard to the meatball mix for a little sharpness. No need for the yoghurt - it's not a spicy recipe. In fact, I might stick half a chilli in next time. - 08 Nov 2010
Very tasty. I was a bit liberal with the butter at the beginning which made the mixture a bit moister than it should be but turned out fine. I didn't have passata so I used 2 cans of chopped tomatoes and tomato puree. - 29 Jan 2016