Turkey Meatballs with Choy Sum and Fennel Stew

No added fat | Gluten-free | Sugar-free | low carb

Serves 2

Why it’s delicious

These meatballs are so full of flavour. The herbs complement the lean turkey mince so well and work beautifully with the lightly braised vegetables making for a hearty delicious lunch.

Hints, Tips + Tricks

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 200 g (7 oz)  lean turkey mince
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp fresh or dried rosemary
• 1 tsp fresh or dry thyme leaves
• 1 tsp chopped fresh coriander stalks
• 3 tbsp tamari + 1 tsp tamari
• 1 tsp Himalayan salt 
• 1 tsp freshly ground black pepper
• 200 g (7 oz) fennel bulb, chopped into bite sized pieces
• 300 ml (10.1 fl oz) Kombu Water
• 320 g (11.2 oz) choy sum, washed,  and chopped into pieces
• 1 tbsp chopped coriander leaves, to serve 
• 1 tsp ground wakame

Method

1. Make the meatballs by mixing together the turkey mince, garlic, ginger, rosemary, thyme, coriander stalks and 1 teaspoon of tamari. Add the salt and pepper and stir through. 
2. Roll the meatballs into 6 equal sized balls approximately 33 grams or 1 ounce in weight.  
3. Heat a large frying pan on medium heat with 1 tablespoon of tamari and add the meatballs. Cook the balls for 5 minutes, rolling them often to ensure they cook evenly. 
4. Add another tablespoon of tamari and toss in the fennel pieces and continue to sauté and fry for a further 3 minutes until the fennel bulb softens a little and goes light brown. 
5. Add the kombu water and bring to a simmer. Remove the meatballs from the pan  and then add the choy sum and cook for 60 seconds and then remove from the heat. 
6. Taste the liquid for flavour, adding a bit of salt and pepper if needed.
7. Plate this dish by placing the vegetables and meatballs in a deep plate with a good splash of the liquid. Sprinkle over some of the coriander leaves and ground wakame and serve.