Mediterranean Turkey Balls in Feta

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Mediterranean Turkey Balls in Feta

Mediterranean Turkey Balls in Feta

This Mediterranean turkey balls in feta sauce dish is so amazingly delicious. How can cooking with just tomatoes and feta cheese be this tasty and creamy?  I don’t usually cook with feta cheese but I thought ‘why not?’ as I had a packet in my fridge, and the results are amazing in this dish – nice and creamy.

This recipe is not just very tasty and wonderfully simple,  but also really low in fat as I have made it with turkey mince and we all know that turkey mince is low in fat, some say it can be too dry, but not the way I make it, I promise you. (Also, I slow cook it –  this way it absorbs all the flavours from the tomato juice)

I am sure the Greeks thought of this idea before, or probably someone else not just me. I have cooked many times with feta cheese in pies (they do add a lovely flavour to any kind of dish) I like to add kalamata olives every time I add feta cheese.The two go very well together indeed. I also say cooking is an art (and certainly not a chore or just ‘science’!)

It is very healthy to for the mind to experience new and different recipes from time to time, you will really will surprise yourself, and the result can be amazing. Well, this was my experiment and I am very proud of what I achieved from the prep table to the plate – and the family loved it!.

Now let’s cook:

Print Recipe
Mediterranean Turkey Balls in Feta Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 2 hrs
Servings
portions
Ingredients
For the mince balls
For the sauce
Prep Time 25 minutes
Cook Time 1 hour
Passive Time 2 hrs
Servings
portions
Ingredients
For the mince balls
For the sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the meat balls:
  1. Bind all the ingredients well, including the minced turkey, then keep in the fridge for at least 1 hrs.
  2. After 1 hour remove the mixture from the fridge, then with a teaspoon, scoop out the mixture into your hand to form a small shaped walnut-sized ball. Do this to all the mixture then replace in the fridge for a further hour.
For the sauce:
  1. In the same pan with the turkey balls, pour over the tinned tomatoes, then add all the remaining ingredients at the same time (apart from the water or feta cheese) then bring to the boil. Heat up the oil in a frying pan on a medium heat, then fry the meat balls until all sealed and golden.
  2. Now lower the heat and simmer for 30 mins. Add the water, and cook for about 5 mins more.
  3. Sprinkle the feta cheese over and then bring to the boil for about 5 mins. Add the whole green pepper and simmer for about 30 mins - then turn the heat off.
  4. Decorate with a block of feta and serve straight from the pan with a lovely chunk of good bread.
Recipe Notes

You must not stir the meatballs at all or they will break - just gently shake the pan a little.

The reason for adding the whole pepper is to give the dish a distinct flavour, but this is optional.

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