Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Turkey Feta Meatballs    HT  MC  35mins

 

 

Serves    4      Hot    Poultry    Herbs   Fruit  Main Course   Eggless

 

 

Ingredients

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

 

Instructions

 

 

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.

 

 

More Meatball Recipes  |  More Turkey  Recipes |    What's in Season 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.

 

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk