Ingredients
- 17.6oz-500g minced turkey (2% fat)
- 1 tablespoon onion granules
- 1 tablespoon garlic paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 tablespoon dried basil
- 3 tablespoons tomato puree
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon grated parmesan
- 1 dry/crumbly chicken oxo cube
- 1 tablespoon red wine vinegar
- 4 Skewers
Method
- Using a sharp knife, chop up the mince finely and set to one side
- Add all of the ingredients (apart from the mince) to a large mixing bowl and combine well using a spoon. Add the mince and using your hands, squish and mix until the spice paste is thoroughly mixed in with the turkey. Roll into a ball, keep in the mixing bowl, cover with cling-film and pop into the fridge for 1 hour.
- Whilst the mince is cooling, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step
- Remove the turkey from the fridge and evenly separate into 4 portions. Roll each portion into 4 individual balls using your hands. Pierce the skewer through the middle of the 4 balls until the sharp end is near the top, trim off any excess wooden skewer (ensuring that you leave enough to hold whilst eating). Repeat this process until you have 4 skewers, each having 4 meatballs. Pop onto the roasting rack and place into the fridge for 1 more hour
- Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven. Follow by removing the turkey from the fridge and pop into the pre-heated oven for 20 minutes. Remove from the oven, serve, enjoy hot or cold
