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Turkey meatballs with peas, mint & lemon

Name: Turkey meatballs with peas, mint & lemon
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 650 g turkey mince; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 1 large egg; 60 g fine breadcrumbs; 20 g flat-leaf parsley, chopped; 250 g peas; 1 large unwaxed lemon, zest and juice; 20 g fresh mint leaves; 15 g fresh mint

A seasonal Mediterranean recipe centred on turkey meatballs with peas, mint & lemon. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

650 gturkey mince
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
1large egg
60 gfine breadcrumbs
20 gflat-leaf parsley, chopped
250 gpeas
1 largeunwaxed lemon, zest and juice
20 gfresh mint leaves
15 gfresh mint

Preparation

Method

01
Combine turkey mince and large egg with egg, breadcrumbs, parsley and the named seasonings; mix only until evenly distributed.
02
Shape 20–24 even meatballs and chill briefly so they hold their shape.
03
Prepare the sauce or broth with flat-leaf parsley, chopped and peas and unwaxed lemon, zest and juice; simmer until flavourful but still slightly loose.
04
Brown or roast the meatballs, then finish them gently in the sauce or broth until completely cooked. Reserve the fresh garnish.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.