Phil Vickery's Turkey Polpettini with Tomatoes, Onions & Black Olives

Phil Vickery's Grilled Turkey & Parma Ham Skewers with Spicy Peanut Dipping Sauce.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Mix the mince well with half the onion, garlic, egg, lemon zest and juice, salt and pepper

Form into small balls the size of a walnut

Heat a deep pan and add the tomatoes, olives, sugar, vinegar and crumble in the stock cube, a dash of water, bring to the boil, cook for 5 minutes, stirring occasionally

Add the polpettini meatballs, and coat in the sauce

Cover with a lid and gently simmer for a further 15 minutes, or until the polpettini are cooked through

Stir in the basil and re-season and serve with pitta bread

Ingredients

  • 600g British turkey mince
  • 2 small onions, finely chopped
  • 1 clove garlic
  • 1 medium egg, beaten
  • Finely grated zest of 1 large lemon
  • Salt & ground black pepper
  • 2 x 400g chopped tomatoes
  • 150g pitted black olives
  • 3 tsp sugar
  • Dash vinegar
  • 1 vegetable stock cube
  • Small glass water
  • 4 tbsp fresh basil, roughly chopped
Star Rating Votes:1883

Nutritional values per portion

Energy 371Kcals
Protein 0g
Total Fat 16.2g
Saturated Fat 5.8g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g

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