A recipe from John Gregory- Smith inspired by the Persian classic inspired by Ghormer Sabzi.
Ingredients
- 650 g turkey mince
- ½ tsp baking powder
- 2 large bunches flat leaf parsley leaves finely chopped
- 1 large bunch coriander leaves and stalks finely chopped
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 100 g baby spinach finely chopped
- 4 spring onions finely chopped
- 1 tsp ground fenugreek
- ½ tsp turmeric
- To serve:
- rice
- chilli flakes
- chilli flakes
Servings:
Instructions
- Put the turkey mince into a mixing bowl and add the baking powder and a really good pinch of salt and pepper. Finely chop a little parsley and coriander – about two tablespoons – and add to the meat. Mix and roll into 16 meatballs.
- Heat the oil in a large pan over a medium heat and add the meatballs. Cook for 2-3 minutes on two sides to get some colour and then pop them on to a plate. You can do this in batches if you don’t have a huge pan.
- Chuck the onion into the pan and cook, stirring occasionally, for 4-5 minutes until golden, adding the garlic for the last 1 minute.
- Meanwhile, chuck the spring onions, spinach, all the remaining herbs and 300ml of water into a blender and blend into a bright green sauce.
- Pour the sauce into the pan with the onion and add the fenugreek, turmeric and a good pinch of salt and pepper. Mix well. Once the sauce is bubbling, add the meatballs.
- Cover, reduce the heat to low and cook for 5 minutes. Turn the meatballs, cover and cook for another 4-5 minutes until they are just cooked through. Serve immediately with rice and chilli flakes if you like.
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