I love tart and tangy flavours and when I was first introduced to chimmichurri as a sauce for steak, I fell in love. It (stupidly) took me a while to realise that the sauce was not exclusively a dressing for steak but went well with many grilled meats. Later I realised you could put it on virtually anything. And so, when I don’t want Swedish meatballs with cream sauce and lingonberry jam, I make this mush mash of turkey meatballs with mash – a leaner, zinger, but just as tasty meal for lunch or dinner.
Turkey meatballs with mash, quick cucumber pickle and chimmichurri
- 400g turkey breast mince
- 1 egg
- 1dl breadcrumbs soaked in milk
- 1 tsp Dijon mustard
- 2 tbsp Parmesan cheese
- 1 tsp parsley
- 1 tsp garlic granules
- 1 tsp onion granules
- 4 tbsp chopped fresh parsley
- 1 garlic clove, minced
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste
- 1 green chilli, finely chopped
- 1/2 cucumber, thinly sliced
- 1 tsp yellow mustard seeds
- 1 dl white wine vinegar
- Boil potatoes for mash (make them how you like them)
- Put the cucumbers in a small bowl with mustard seeds and a bit of salt, then cover with vinegar and set aside.
- For the chimmichurri, chop the ingredients and place in a bowl and then mix in olive oil and vinegar. I prefer it a bit tarter, so usually add more vinegar, but do it to your tastes – there’s no right or wrong!
- In a medium bowl mix all of the meatball ingredients together.
- Form mix into slightly smaller than golfball size balls.
- Fry in some oil (being careful not to crowd the pan which mean mean two batches) until golden, flopping as necessary. I tend to do this on medium or medium to low heat as you want a nice colour but you don’t want to get them too crispy before they’re cooked through.
- Serve as you like, but I like a bed of mash with the meatballs on the side and everything covered in pickles and chimmichurri.