thanks to Rachel Gillon

Turkey Meatballs

  • 500g Turkey mince (or mince of your choice)
  • 3 rashers bacon chopped
  • 50g breadcrumbs
  • 2tbsp Galloway Chilli, Chilli lime & ginger jam
  • 2 tbsp finely chopped pistachio nuts (optional)
  • 1 egg beaten
  • Small bunch of coriander finely chopped
  • 2 garlic cloves crushed
  • Salt & pepper


  • 3 tbsp hoisin sauce
  • 3 tbsp ketchup
  • 2 tbsp light soy sauce
  • 4 tbsp sherry
  • Heaped teaspoon of Galloway chilli, Chilli lime & Ginger jam(add more if desired)
  • 250ml stock – vegetable or chicken
  • 1 tbsp Cornflour
  • 1 red pepper sliced
  • 1 small head of broccoli broken in to small florets
  • 4spring onions


  • Mix the meatball ingredients together and form into small balls. Before cooking all the meatballs, fry a small amount of the mixture to check seasoning & flavour. Adjust if necessary.
  • Mix the hoisin sauce, ketchup, soy sauce, sherry and chilli jam together in a small bowl.
  • Heat 2 tbsp of the oil in a wok or a large pan and brown the meatballs all on sides. Remove and keep warm.
  • Add the broccoli and pepper and stir fry for 2 -3 mins, return the meatballs to the pan and continue cooking for a further 2 – 3 mins.
  • Add the sauce ingredients, along with the stock to the pan and continue cooking for approx 5 mins or until meatballs are cooked.
  • Serve either with noodles or rice, either works well.
  • If you prefer crispier vegetables, stir fry the broccoli and pepper separately and add to the meatballs & sauce before serving.

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