Turkey Meatballs With Dill

A classic family recipe with a healthier twist. Using egg whites and simmering help to keep these meatballs wonderfully moist and light. Bran adds fibre and helps to bind the ingredients together. So easy and tastes really refreshing.

Ingredients

300g lean turkey mince

3 egg whites

2 tbsp rye bran (can also use wheat or oat bran)

0.3l vegetable stock

salt and pepper, to taste

1/2 small pot natural yoghurt

bunch of dill, chopped

Instructions

 

1. Place the mince, egg whites, and bran in food processor bowl.  Add salt and pepper. Process until ingredients are well combined. Shape the mixture into golf-ball sized balls. Set aside.

2. Heat the stock in a medium saucepan over a medium heat. Carefully transfer meatballs, one by one, into the pan with stock. You may need to do this in batches to avoid overcrowding the pan. Simmer for 10-12 minutes or until cooked through, turning occasionally.

3. Remove the meatballs from the pan, but keep warm. Reduce the remaining stock and cool down. Add yoghurt and chopped dill. Mix together.

4. Before serving, place the meatballs back in the pan with dill sauce and warm up over medium heat. Garnish with chopped dill. Serve with fresh salad leaves and/or boiled baby potatoes.