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11 Mar, 2019

Turkey Meatball Chilli Recipe

This dish is the perfect dinner option to support your natural sleep cycle, as it combines tryptophan-rich turkey with carbohydrates (brown rice or quinoa), which can help with the production of melatonin.

Recipes

Equipment

Saucepan
Baking dish

Ingredients

CHILLI
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

MEATBALLS
20ml rapeseed oil
420g minced turkey
80g dried apricots
80g sweetcorn
8g parsley
Tsp table salt
Pinch black pepper

TO SERVE
Handful fresh coriander
2 avocados
Half a lime
Brown rice or quinoa (optional)

Method

Feeds 4.

METHOD


FOR THE CHILLI
  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.

FOR THE TURKEY MEATBALLS
  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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