Clean and lean meatballs are one of my favourite picnic snacking foods. Tonight i’ve made up a batch of these roasted asparagus turkey meatballs for you to try. No grains or e-numbers in these bad boys, no alphabet in them at all come to think of it! Only wholesome, healthy, nutritious ingredients.
I love adding a drizzle of tahini sauce which adds a creamy taste to each bite. Pack in a tuperware and into your picnic basket they go.
Makes 16 asparagus turkey meatballs
- 200g turkey mince
- 300g pork mince
- 1 small onion (50g)
- 2 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 100g fine asparagus spears
- 1 tablespoon tomato puree
- 1 tablespoon oregano
- 1 tablespoon coconut aminos
- 1 tablespoon bruschetta seasoning
- Zest of 1/2 a lemon
- salt and pepper
- 5g of chopped fresh parsley, plus more to serve
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons of water
- Pinch of salt and pepper
Preheat the oven to 190C (fan assisted.)
Place the asparagus on a baking tray with 1 tablespoon of olive oil and a pinch of salt. Roast for 10 minutes. Once cooked, puree with a hand blender.
Peel and finely chop the onion and garlic.
Combine the mince, onion, garlic, pureed asparagus, tomato puree, coconut aminos, olive oil, bruschetta seasoning, oregano, lemon zest, chopped parsley, salt and pepper together in a bowl and mix well.
Shape into meatballs, about the size of a large walnut and bake in the oven for 20 minutes. Turn half way through for even cooking and drain the juices, continue cooking until the full 20 minutes is up and they’re golden brown.
Mix all the ingredients together in small bowl until smooth. It should we thin enough to drizzle but not watery.
Drizzle the tahini sauce over the asparagus turkey meatballs and scatter with chopped fresh parsley.
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