Turkey Meatball Chilli Recipe
11th Mar, 2019


  • 50ml rapeseed oil
  • 300g onion, diced
  • 3 cloves garlic, minced
  • Tsp table salt
  • Tsp smoked paprika
  • Tsp ground cumin
  • 850g chopped tomatoes
  • 1 medium sweet potato
  • 1 yellow pepper
  • 1 red pepper
  • 1 courgette
  • 20ml rapeseed oil
  • 420g minced turkey
  • 80g dried apricots
  • 80g sweetcorn
  • 8g parsley
  • Tsp table salt
  • Pinch black pepper
  • Handful fresh coriander
  • 2 avocados
  • Half a lime
  • Brown rice or quinoa (optional)

Equipment required:

  • Saucepan
  • Baking dish

Feeds 4.


  1. Heat the rapeseed oil in a pan, adding the chopped onion and minced garlic once it's come up to heat. Cook until softened.
  2. Add the salt, spices, chopped tomatoes and water. Simmer for 20 mins then add cracked black pepper.
  3. Cut the sweet potato into chunks then roast in the oven for 20 mins at 200 degrees.
  4. Dice the peppers and cut the courgette into chunky half moon shapes. Roast these for 12 mins at 200 degrees.
  5. Once all the vegetables are cooked and cooled, mix through the sauce.

  1. Finely chop the dried apricots and parsley. Mix together with the rest of the ingredients and then shape into 4cm balls. The mix should make enough for 12 meatballs.
  2. Heat some rapeseed oil in a pan and then seal the meatballs, letting them colour slightly. Then finish off in the oven for 20 mins until cooked through.
  3. For the guacamole, cut the avocado into chunks and mix with the juice of half a lime and a handful and chopped coriander. Season with salt and pepper to taste.

To serve, portion the chilli and top with three meatballs and a generous spoon of guacamole. Serve as it is, or with quinoa or brown rice.

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