Turkey Bolognese Skewers© (makes 4)


  • 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


  1. Using a sharp knife, chop up the mince finely and set to one side
  2. 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.
  3. 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
  4. 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
  5. 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

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