Lemon Turkey Meatballs with Broccoli and Tagliatelle
½ small onion chopped finely 1 clove of garlic (crushed)
4 tbs veg. oil
500g Turkey Mince
Finely grated zest of one lemon
1 tbs olive oil
3 tbs breadcrumbs
8 fluid ozs whipping cream
Salt and pepper to taste
2 heads of broccoli, cut into small florets (cooked lightly)
300g cooked pasta ribbons
For the sauce
200 ml chicken stock
Juice of large lemon
Cook onion and garlic in a little oil to soften (about 10 mins)
Place the mince, cooked onion and garlic, lemon zest, olive oil, breadcrumbs and one tablespoon of whipping cream into a bowl and mix well. Season, form into about 20 small balls and then chill in fridge.
To make the sauce, boil the stock and lemon juice together and reduce by two thirds. Add the remaining cream and reboil - the sauce should thicken straight away. (You may need to add a little more stock if it is too thick). Season and keep warm.
Place a couple of tablespoons of oil in a frying pan. Cook the meat balls gently for about 15 mins (until brown and cooked through).
Serve with the cooked pasta and broccoli. Spoon over the lemon sauce and serve with lemon wedge if so desired.