Thursday, 3 October 2013

Turkey Meatball Casserole

This tasty dish saves on the washing up as it is all cooked in the one pan. It is Syn-free on Extra Easy, and is also Syn-free on Original days if you count the potatoes as a Healthy Extra.
Serves 4
Syns per serving: Extra Easy - Syn-free; Original - Syn-free**
**add 3.5 Syns per serving on an Original day if not using the potatoes as part of your Healthy Extra B choice
500gm extra lean turkey mince
Small bunch fresh parsley, chopped
Fry Light
2 large onions, chopped
2 garlic cloves, crushed
454gm (1lb) carrots, quartered then cut into chunks
400gm new potatoes, cut into small chunks**
1tbsp paprika
500gm carton passata
1. Mix the turkey with half of the parsley, and fresh ground pepper to taste, then shape into 12 balls. Heat a large non-stick frying pan sprayed with Fry Light and fry the meatballs for 4-5 minutes, shaking the pan occasionally, until the meat is browned all over.
2. Carefully add the chopped onions, garlic, carrots, potatoes and 284ml (1/2 pint) water to the pan. Bring to the boil, cover and simmer for 15 minutes.
3. Stir in the paprika, passata and half of the remaining parsley. Bring to the boil, cover and simmer for a further 10-15 minutes or until the potatoes and carrots are tender. Season to taste and sprinkle with the remaining parsley to serve.

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