Minted turkey meatballs with peas and potatoes

Ingredients

For 1 serving

• Ground turkey140 g
• Mintto taste
• Breadcrumbs12 g
• Eggs0.5
• Peas120 g
• Potatoes150 g
• Spring onions1
• Vegetable broth150 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, celery,

In season: April – June

Method

1. Finely chop the mint, keeping a few leaves aside, and beat the egg. In a bowl mix the turkey mince with the mint, breadcrumbs, the measured egg, salt and pepper until it holds together; with wet hands shape it into 6 meatballs.
2. Peel the potatoes and cut them into roughly 1.5 cm dice; thinly slice the spring onion.
3. Heat the oil in a casserole over medium heat and cook the spring onion for 2 minutes, until soft; add the potatoes and the vegetable stock, bring to the boil and cook for 10 minutes.
4. Add the meatballs and peas, cover and cook over low heat for 15 minutes, gently turning the meatballs halfway, until they are firm and cooked through, the potatoes are tender and the liquid has reduced; adjust the salt.
5. Serve the meatballs with the peas and potatoes and finish with the mint leaves you kept aside.