Try this Turkey Meatballs and Minestrone. Yum! Even yummier with Domaine du Bois Rosier 2019 Pouilly-Fuisse
Find it in Pop Up Wine's fabulous range of Chardonnay.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 1 ONION, FINELY CHOPPED
- 1 CLOVE GARLIC, CRUSHED
- 2 STALKS CELERY, THINLY SLICED
- 2 TABLESPOONS TOMATO PASTE
- 2 X 400G CANS CHOPPED TOMATOES
- 2 BAY LEAVES
- 2 ROSEMARY SPRIGS
- 1 LONG RED CHILLI, HALVED
- 1 LITRE WATER
- 400G CAN BUTTER BEANS, RINSED AND DRAINED
- 200G CAVOLO NERO (TUSCAN KALE), TORN
TURKEY MEATBALLS
- ½ CUP (50G) QUINOA FLAKES
- ¼ CUP (60ML) MILK
- 1 EGGWHITE
- 500G TURKEY MINCE
- 1 CLOVE GARLIC, CRUSHED
- 1 CUP BASIL LEAVES, FINELY CHOPPED, PLUS EXTRA TO SERVE
- 1 ONION, FINELY CHOPPED
- ½ CUP (15G) FINELY GRATED PARMESAN, PLUS EXTRA TO SERVE
- 1 TEASPOON SEA SALT FLAKES
- CRACKED BLACK PEPPER
METHOD
- To make the meatballs, place the quinoa flakes and milk in a large bowl and stir to combine. Set aside for 5 minutes to soak. Add the egg white, turkey mince, garlic, basil, onion, parmesan, salt and pepper. Stir well to combine. Using wet hands, roll tablespoons of the mixture into balls.
- Heat half of the oil in a large non-stick saucepan over medium heat. Cook the meatballs, in batches, for 2 minutes or until lightly browned. Set aside.
- Heat the remaining oil in the saucepan and add the onion, garlic and celery. Cook, stirring, for 3 minutes or until soft.
- Add the tomato paste, tomato, bay leaves, rosemary, chilli and water and stir to combine. Return the meatballs to the saucepan, cover with a lid and cook for 10–15 minutes or until the meatballs are cooked through. Add the beans and cavolo nero and cook for a further 2 minutes. Remove from the heat. Divide between bowls and top with extra basil and extra parmesan to serve. Serves 4
Photography: Ben Dearnley