Well, howdy. Just a quick post tonight as we’re both feeling pretty lousy for a myriad of different reasons – all rather banal and a bit wimpy but will be solved easily with some trash telly and a cup of tea on the new sofa. Which, I have to say, is divine. I don’t know how we existed before we had a reclining sofa. My ankles have never been so unswollen!
This recipe comes courtesy of the latest ASDA magazine and tweaked a little bit to make it Slimming World friendly. I hate those magazines, I really do. They’re always full of gap-toothed kids doing something cutesy-poo whilst some yummy-mummy type looks on. Blechh. So, anyways, here it is – courgette and turkey meatloaf balls. This is a great recipe to make from whatever’s left in the cupboards at home – turkey mince can always be found in our local supermarket reduced so we’ve got a freezer full of it, and all the other bits are probably floating around in your kitchen. And now you’ve finally got a recipe for that softening courgette you’ve all got in your fridges…
Here’s what to do:
to make courgette and turkey meatloaf balls, you’ll need:
- 1 courgette, grated
- 500g lean turkey mince
- 2 spring onions, sliced
- 1 clove garlic, crushed
- 1 egg
- 1 tbsp worcestershire sauce
- 1 wholemeal roll, made into breadcrumbs (HEA)
- 2 tsp mixed herbs
and then to make the courgette and turkey meatloaf balls, you should:
- preheat the oven to 200°c
- squeeze as much liquid as you can from the grated courgette and then place in a bowl with the spring onions, garlic, egg, worcestershire sauce, breadcrumbs and herbs
- line eight muffin tins holes with greaseproof paper (or spray with frylight)
- divide the mixture into eight, roll into neat balls and plop into the holes
- bake for 25 minutes
and that’s all there really is to it. Easy! We served ours with some mashed potato and baby turnips but you do whatever you like. The only uses 1/4 of a healthy extra so go to town, why not throw in some syns as well?
Enjoy!
P