TURKEY AND CHICKPEA MEATBALLS
This is what I made with the turkey and chickpea mixture that was loitering at the back of my fridge; I had to use it up today, and really fancied meatballs, so here we are! I’ve kept them simple, and will serve them with spaghetti and a light tomato sauce, Lady And The Tramp style. Except there’s only one of me. I’ll leave it up to your good selves to smirk about whether I’m a lady or a tramp!
INGREDIENTS (MAKES 2 PORTIONS)
250g lean turkey mince
200g canned chickpeas
2 tbsp flour
2 tbsp oil
Drain and rinse the chickpeas and put them in a medium saucepan. Cover with water and bring to the boil. Reduce to a simmer, and simmer gently for 15 minutes or until softened.
When the chickpeas are soft, remove from the heat and drain the water. Mash with a masher or fork until soft and pulpy. Tip the turkey mince and flour into the saucepan, and mix with the chickpeas until well combined.
Pop the pan into the fridge for at least 30 minutes to chill. This will make the mixture easier to shape into meatballs without it falling apart. If you don’t have half an hour but do have an egg, mix that in with an extra heaped tablespoon of flour to bind the mixture.
Flour your hands and prepare to get a bit sticky! Shape the meatballs with your hands by gently squeezing a small amount of the mixture together and rolling it in your palms to make a ball shape. You can have them as big or as small as you like; I err on the side of small ones to make sure they cook through properly, and of course that means I can make more! Repeat until all the mixture has been used up, popping them into a sauté or frying pan as you go.
Add the oil to the pan, and fry on a medium heat for 10 minutes, disturbing with a wooden spoon a few times to cook evenly and stop them from sticking.
Jack Monroe. Twitter: @MxJackMonroe
 
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