Fried Turkey Meatballs with Garlic Butter Filling
Ready in: 1 hour
Yield: 10 meatballs // 4 servings
For the side dish:
7 oz (200 g) spelt
27 fl. oz (800 ml) water or vegetable broth
1. In a large pot, bring 27 fl. oz (800 ml) of lightly salted water to a boil. Add the spelt and cook until just softened, about 1 – 1/2 hours. (With a spoon, remove any white foam that rises to the top while cooking the spelt.)
2. Once the spelt has absorbed all of the cooking water, cover the pot and let the spelt steam for 15 minutes more.
For the turkey meatballs:
14.1 (400 g) skinless, boneless turkey filets
1.4 oz (40 g) breadcrumbs
1 oz (30) rolled oats
3 1/2 oz (100 g) butter
2 garlic cloves
1 handful of fresh dill
freshly ground pepper
10.1 fl. oz (300 ml) sunflower oil for frying
1. Rinse the turkey fillets under cold water and pat them dry with kitchen paper. Put the turkey fillets through a meat grinder. Add 1 egg, half the rolled oats and 1 pinch of salt. Use your hands to mix everything until evenly blended.
2. For the garlic butter, thoroughly wash the dill under cold water. Pat dry with kitchen paper. Finely chop the dill and garlic cloves. Combine the butter with the garlic, 1 pinch of salt and half the chopped dill. Mix until well blended. Wrap the garlic butter in plastic foil and refrigerate for 15-20 minutes.
3. In a medium sized bowl, stir together the remaining egg and chopped dill. Season lighty with salt and freshly ground pepper.
4. Divide the garlic butter and minced meat mixture into 10 portions. Shape the garlic butter portions into small balls. Enclose each garlic butter ball with the prepared minced meat portions. (See picture) Use your hands to mould the balls into a more evenly shape.
5. In a deep and heavy pan, heat about 10.1 fl. oz (300 ml) of sunflower oil over a medium heat. (Be very careful, when cooking with hot oil. Water should not get in contact with hot oil, not even one drop, it’s very dangerous.)
6. Meanwhile, put the breadcrumbs into a large bowl. Cover the meatballs with the remaining rolled oats. Then dip them into the egg mixture to coat all over. Roll each meatball separately in the breadcrumbs to coat all over.
7. Cover a plate with kitchen paper. Once the oil is hot, carefully add the meatballs, in 2-3 batches. (Don’t cook all of the meatballs in one batch.) Fry for about 8-10 minutes until set or until golden brown. With a slotted spoon, transfer the meatballs to a the prepared plate. Serve with cooked spelt to taste.
Energy: 231 kcal / 966 kJ
Fat: 19,2 g
Carbohydrates: 5 g
of which sugars: 0,5 g
Protein: 9,6 g
Fibre: 0,5 g
Per serving (2 meatballs + 1.8 oz (50 g) cooked spelt)
Energy: 288 kcal / 1205 kJ
Fat: 19,5 g
Carbohydrates: 15 g
of which sugars: 0,6 g
Protein: 12,4 g
Fibre: 2,2 g