Turkey meatball broth

Looking for a new way to use up leftover turkey? This meatball broth is a refreshing alternative to turkey curry
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Turkey meatball broth

The team at Riverford Organic in Devon share their recipe for turkey meatball broth with seasonal greens

www.riverford.co.uk

Serves    2

Supported by

Indy Coffee Box
  • You will need
  • Method
  • White bread 50g, blitzed into crumbs
  • Milk 1 tbsp
  • Cooked turkey 250g, finely chopped
  • Egg yolks 1-2
  • Fresh sage 1 tbsp, chopped
  • Fresh parsley 1 tbsp, chopped
  • Olive oil
  • Onion 1, peeled and finely diced
  • Carrot 1 large, peeled and finely diced
  • Celery stick 1, finely diced
  • Green cabbage 300g, shredded
  • Chicken stock 1l
  • Parmesan small handful, grated
  • Salt and pepper to season
  1. In a large bowl, stir the breadcrumbs into the milk. Add the turkey, one of the egg yolks, sage and parsley. Season with salt and pepper and use your hands to mix it well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls.
  2. Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over. Transfer to a plate.
  3. Add the onion, carrot and celery to the same pan and cook for 15–20 minutes on a low heat, until tender but not coloured, stirring now and then. If the veg looks like it’s catching at any point, add a splash of water.
  4. Add the meatballs, cabbage and stock. Simmer for 5–6 minutes, until the meatballs are cooked through (cut a turkey meatball in half if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the Parmesan.

You will need

  • White bread 50g, blitzed into crumbs
  • Milk 1 tbsp
  • Cooked turkey 250g, finely chopped
  • Egg yolks 1-2
  • Fresh sage 1 tbsp, chopped
  • Fresh parsley 1 tbsp, chopped
  • Olive oil
  • Onion 1, peeled and finely diced
  • Carrot 1 large, peeled and finely diced
  • Celery stick 1, finely diced
  • Green cabbage 300g, shredded
  • Chicken stock 1l
  • Parmesan small handful, grated
  • Salt and pepper to season

Method

  1. In a large bowl, stir the breadcrumbs into the milk. Add the turkey, one of the egg yolks, sage and parsley. Season with salt and pepper and use your hands to mix it well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls.
  2. Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over. Transfer to a plate.
  3. Add the onion, carrot and celery to the same pan and cook for 15–20 minutes on a low heat, until tender but not coloured, stirring now and then. If the veg looks like it’s catching at any point, add a splash of water.
  4. Add the meatballs, cabbage and stock. Simmer for 5–6 minutes, until the meatballs are cooked through (cut a turkey meatball in half if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the Parmesan.
Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth
Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
FOOD issue 184

Supported by

FOOD issue 184
Supported by
food newsletter banner

Supported by

food newsletter banner