- 500g British turkey mince
- 1 tbsp pine nuts
- 1/2 small onion, finely chopped
- 1 clove garlic, crushed
- 4 tbsp vegetable oil
- 225ml whipping cream
- 3 tbsp dried breadcrumbs
- 1 tbsp olive oil
- finely grated zest and juice of 1 large lemon
- salt and freshly milled black pepper
- 200ml chicken stock
- 2 heads of broccoli, cut into small florets, cooked
- 300g cooked pasta ribbons
Cook the onion and garlic in a little oil to soften, about 10 minutes.
Place the mince, cooked onion, pine nuts, lemon zest, olive oil, breadcrumbs, and 1 tbsp of whipping cream into a bowl and mix well.
Season well with salt and pepper.
Form into 20 small balls, then chill well.
To make the sauce, boil the chicken stock and lemon juice to reduce by two thirds.
Add the remaining cream and reboil, the sauce should thicken straight away.
You may need to add a touch of stock if the sauce thickens too much.
Season well with salt and pepper, and keep warm.
Place a couple of tablespoons of oil into a non stick frying pan.
Add the meat balls and gently cook for 15 minutes to lightly brown and cook through.
Serve with warm pasta and broccoli.
Spoon over the hot lemon sauce.
© Phil Vickery