turkey meatball minestrone
- 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
- 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
© DONNA HAY GROUP
