In another one of my recipes for students, I’ve taken inspiration from the wonderful Ottolenghi. In his latest book (Jerusalem by Yotam Ottolenghi and Sami Tamimi (Ebury Press, £27)) he and long-time collaborator Sami Tamimi return to their home town of Jerusalem to reminisce on the food gems of their youth. It’s full of wonderful recipes and ideas, and generally speaking most of the recipes are thrifty and homely in nature.
This recipe is inspired by “turkey and courgette burgers with spring onion and cumin.” The meatballs are so substantial they don’t need any carbohydrates; if you need to make it go further serve with pasta or rice. This meal is relatively expensive but you’ll make tons of meatballs that freeze well, and extra tomato sauce which keeps in the fridge for a couple of days
Approximate cost for main ingredients, excludes storecupboard ingredients (prices from Tesco.com 7th Oct 2012): £4.13
Turkey and courgette meatballs (makes about 20):
For the meatballs:
500g minced turkey
2 rashers bacon, diced
1 teaspoon ground cumin
1 cream cracker, bashed to dust
Zest and juice of 1 lemon
1 large courgette, grated
2 garlic cloves, crushed
For the sauce:
1 clove garlic, crushed
1 tin tomatoes
- For the meatballs, combine all the ingredients in a bowl and mix well with a pinch of salt. With damp hands form into chunks the size of golf balls.
- Heat a large frying pan over a medium heat with a little oil, and a normal saucepan over a high heat with a little oil. Add the meatballs to the large pan and brown them on all sides for about 7 – 10 minutes. You should do this in batches if this is going to crowd the pan.
- Meanwhile in the other pan crush in the garlic and then immediately add the tomatoes. This will spatter and bubble so watch out. Add a pinch each of salt, sugar and pepper. You should continue to simmer this sauce until when you draw a wooden spoon through it leaves a channel, so it is thick and rich. At this point tip the meatballs into the sauce and cook for a couple more minutes to cook through.