Light turkey soutzoukakia in tomato sauce with rice

Ingredients

For 1 serving

• Ground turkey130 g
• White rice60 g
• Tomato passata200 g
• Bread15 g
• Onion0.3
• Extra virgin olive oil8 g
• Garlic1 clove
• Cuminto taste
• Cinnamonto taste
• Saltto taste

Contains: gluten,

Method

1. Soak the bread in a little water for 2 minutes and squeeze it out well; finely chop the garlic and onion. Put a pan of water on to boil for the rice.
2. In a bowl mix the turkey mince with the bread, garlic, cumin and a pinch of salt until evenly combined; with damp hands shape 6 elongated meatballs.
3. Heat the oil in a pan over a medium heat and cook the onion for 4 minutes, until translucent; add the tomato passata, cinnamon and a pinch of salt and bring to the boil.
4. Lay the meatballs in the sauce, cover and cook over a medium-low heat for 20 minutes, turning them halfway, until firm and no longer pink in the centre and the sauce has thickened.
5. Meanwhile salt the water once boiling and cook the rice for the time on the packet, usually 15–18 minutes, until tender; drain.
6. Serve the rice with the meatballs and their sauce.