Serves 4
50 min
Cajun Turkey Meatballs
Recipe GLPRa553618040833e
Spiced turkey meatballs simmered in a rich Cajun-style tomato sauce with the classic holy trinity of onions, bell peppers, and celery. Topped with fresh herbs and served over rice or mashed potatoes for a satisfying, flavorful main course.
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Ingredients
2 tbsp butter
2 tbsp plain flour
1 onion, finely chopped
1 green bell pepper, deseeded and finely chopped
2 stalks celery stalks, finely chopped
2 cloves garlic cloves, chopped
1 bay leaf
400 g canned plum tomatoes
1 chicken stock cube
dash hot pepper sauce or Tabasco
1 tbsp Cajun seasoning
500 g ground turkey
1 tbsp vegetable oil
4 spring onions, thinly sliced
handful fresh coriander, roughly chopped
rice or mashed potatoes for serving
Directions
Melt the butter in a large heavy-bottomed pot over low heat. Gradually whisk in the flour, stirring constantly, until the mixture is smooth. Continue cooking and stirring frequently for 8–10 minutes until the roux reaches a deep hazelnut brown color, being careful not to let it burn. Add the chopped onion, bell pepper, celery, and garlic to the pot, stirring well. Cook for 2 minutes until fragrant.
Pour in the canned tomatoes and add 1½ cans of water (approximately 600 ml). Crumble the chicken stock cube into the pot and add a dash of hot pepper sauce. Tuck in the bay leaf. Bring to a gentle simmer, then reduce heat to low, cover partially, and let cook for about 15 minutes, stirring occasionally, while you prepare the meatballs.
In a bowl, combine the ground turkey with the Cajun seasoning and a pinch of salt and pepper. Gently mix until just combined—do not overwork the mixture or the meatballs will become tough. Shape the mixture into 20 equal meatballs.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides until golden, about 6–8 minutes total per batch. Transfer the browned meatballs to the simmering sauce.
Gently stir the meatballs into the sauce and reduce the heat to low. Simmer uncovered for 10 minutes, stirring occasionally, until the turkey is cooked through (internal temperature of 165°F). Remove the bay leaf.
Divide the meatballs and sauce among serving bowls. Garnish generously with the sliced spring onions and fresh coriander. Serve alongside rice or creamy mashed potatoes.
