Happy New Year…here’s 2 ways to cook turkey meatballs…..#lowfat #lowcarb

Happy New Year Folks!!

I hope you all had an amazing festive season.  2016 is going to be very exciting for Lululemonandlace, lots to look forward to, videos to come, and I am also featuring as the recipe column in Bmag….check out the January issue here;

It is available now in Gibraltar and is being distributed also in neighbouring Spain; Sotogrande, Casares, Sabinillas and La Duquesa.  If you are in the area please check it out.

I haven’t shared a recipe for a few weeks, but now I am back in Spain I am hoping to share more regularly.

For now here are two ways to cook Turkey meatballs; a healthy low-fat meatball alternative for January…even if you think you’ve had enough of Turkey this recipe proves not, the meat is tender and tasty and completely different to the Turkey roast you have eaten during Christmas.

No 1…

I was visiting a friend in London and said I would cook us dinner, she requested it to be low carb and low-fat.  This recipe is an old recipe of mine, using Turkey mince instead of beef, as not only is it lower in fat, it also stays more moist than beef.  Instead of rice I used a cauliflower and it really did taste good, it was very filling and was a perfect replacement.

Turkey Meatball Goulash with Cauliflower rice

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Serves 4

Ingredients:

500g Turkey mince

1 onion sliced

1 red pepper sliced

1 tin plum tomatoes

1 Tbsp. red pesto

2 tsp paprika

2 cloves garlic grated

Fresh thyme

1 red chilli de-seeded and finely chopped

1 cauliflower

Olive oil

Method:

Heat oven to 200 degrees.

Place the meat in a bowl with the pesto and season well with salt and pepper.  Get your hands stuck in and mix it all well.  With wet hands make the meatballs, try to keep them all the same size.

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Heat a drizzle of olive oil in a pan, use a pan that can also be placed in the oven.  Pop the meatballs into the pan to brown, do this in batches and carefully turn them to brown each side without breaking them up.  Once browned set them aside and cook the next batch.

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Once all the meatballs are browned and removed from pan, pop in the onions.  Cook these until soft then add the garlic and chilli.  Cook for a further minute then add the paprika and red pepper.  Mix well then pour in the tomatoes.  Add the meatballs back to the pan and carefully mix.

Sprinkle over lots of thyme leaves and season well, then carefully mix the pan not to break the meatballs.  Pop into the oven and cook for around 25 minutes.

For the rice, if you have a food processor blitz up the cauliflower to be like rice, if not then grate the cauliflower into fine pieces.

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Drizzle over some olive oil (about a tablespoon) and season really well with salt.  Give it a mix then scatter it onto a baking sheet as evenly as possible.  Place into the oven and cook for 15 minutes.  The cauliflower should dry out like rice.

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Serve up with an extra sprinkle of the thyme leaves over the top.

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There it is, healthy, hearty and low carb.

No 2….

This is a quick recipe very similar to my Turkey Meatball Goulash.

But this is an Italian take on it rather than Hungarian.  I make this fairly often as it is substantial but low fat.  You can serve with spaghetti or linguine, or if you are cutting down on carbs use courgette spaghetti…..

Italian turkey meatballs

Serves 4

Ingredients:

500g Turkey mince

1 onion sliced

1 red pepper diced

1 tin plum tomatoes

1 Tbsp. red pesto

1 tsp paprika

2 cloves garlic grated

Fresh thyme

Fresh basil

1 large glass of red wine

1 Tbsp. tomato puree (try my recipe…

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/organic-tomato-paste/

optional 1 red chilli de-seeded and finely chopped

2 tsp soft brown sugar

Olive oil

Method:

Heat oven to 200 degrees.

Place the meat in a bowl with the pesto and season well with salt and pepper.  Sprinkle over a good handful of thyme leaves.  Get your hands stuck in and mix it all well. Then with wet hands make the meatballs, try to keep them all the same size.

Heat a drizzle of olive oil in a pan, use a pan that can also be placed in the oven.  Pop the meatballs into the pan to brown, do this in batches and carefully turn them to brown each side without breaking them up.  Once browned remove with a slotted spoon and set them aside; cook the next batch.

Once all the meatballs are browned and removed from the pan, pop in the onions.  Cook these until soft and then add the garlic and chilli; if using.  Add the paprika, red pepper and mix well. Now pour in the wine.  Let this bubble away for a few minutes before adding the tin tomatoes, tomato puree and sugar.

Season well.

Tear in some basil leaves and mix.  Add the meatballs back to the pan and carefully stir.

Pop into the oven and cook for 25 minutes.

Cook your pasta, then serve up with the meatballs and sauce, and a extra sprinkle of basil, a good glug of extra virgin olive oil and maybe a little parmesan 😉

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Enjoy

Love Lulu xxx

❤ ❤ ❤

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