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Turkey Feta Meatballs    HT  MC  35mins



Serves    4      Hot    Poultry    Herbs   Fruit  Main Course   Eggless




450g/1lb Minced Turkey

225g/8oz Feta Cheese, crumbled

8 Olives, very finely chopped

˝ a Medium Onion, grated

1 tbsp Freshly Chopped Oregano

1 tbsp Olive Oil

1 teasp Lemon Juice

Freshly Ground Black Pepper

Flour for Coating

Vegetable Oil for shallow frying





1. Place all of the ingredients apart from the vegetable oil in a large mixing bowl and mix well.

2. Using damp hands, form mixture into balls about the size of a large walnut, making sure you compact the mixture tightly, then toss in the flour to lightly coat on all sides.

3. Heat the oil in a large frying pan until hot, remove the excess flour from the meatballs  then add the meatballs to the frying pan, allowing at least 12mm/˝-inch of space around each one, and fry for about 15 minutes, turning from time to time,  until well browned all over. You may have to do this in batches or use two frying pans.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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