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Quick Turkey Meatballs with Walnut Romesco

  • Servings 4
  • Preparation time 10 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

Quick Turkey Meatballs with Walnut Romesco

  • Servings 4
  • Preparation time 10 minutes
  • Cooking time 15 minutes
  • Difficulty Easy

When it’s back to school season: quick, simple, versatile recipes are a life saver. These little guys are packed with flavour and are ready in under 30 minutes for a super easy weeknight supper. This recipe will also work with ground pork, beef or lamb. The rich smoky romesco sauce is an ideal candidate for your repertoire of low FODMAP sauces. It’s traditionally made with almonds but using walnuts reduces the FODMAP content without sacrificing flavour. Romesco also goes with all sorts of grilled meats and vegetables. When we’re making these, we like to make extra and save them for part of a tasty packed lunch the next day.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Preheat the oven to 200C/390F. In a large bowl mix the turkey, egg, breadcrumbs, cumin, parsley and salt until combined. Divide into 1 inch diameter balls (you should have about 12).

2

Heat 2 tbsp of oil in a frying pan over a medium high heat. Fry the meatballs until golden brown all over. Transfer to the oven and roast until cooked through (5-7 minutes).

3

For the romesco, toast the walnuts in a dry frying pan until lightly golden. Blend the peppers, walnuts, oil, paprika, vinegar and salt in a food processor until smooth.

4

Serve the meatballs with the romesco.

Ingredients
For the meatballs:
500g Ground turkey
1 Egg, beaten
50g Gluten-free breadcrumbs
2 tsp parsley chopped
3 tsp Cumin
1 tsp salt
For the romesco:
Jar roasted red peppers, drained
100g Walnuts
80 ml Olive oil
1 tbsp garlic infused oil
2 tsp Smoked paprika
1 tbsp Red wine vinegar
½ tsp salt

Barry McBride

MSc, Clinical Development Associate

  • Added 3 September 2021

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