Argo Dolce Turkey Meatballs

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4


2 tbsp extra virgin olive oil

1kg turkey mince

2 tbsp parmesan

1 large handful of breadcrumbs

1 clove garlic minced

1 egg, whisked

Salt & pepper

1 red onion, sliced

40ml white wine

1 tbsp good quality sherry vinegar

200ml chicken stock

1 tbsp caster sugar

⅓ cup currants

⅓ cup pine nuts, toasted

1 tbsp small capers

2 springs of flat-leaf parsley, finely chopped


Lightly fry the onions in the oil in a large 28cm non-stick pan. Remove.

For the meatballs, in a large bowl mix the turkey mince with parmesan, breadcrumbs, egg, garlic and salt and pepper. Combine well with your hands and form the mixture into small walnut-sized balls.

Sear the meatballs in the same pan until golden all over. Once the meatballs are golden brown, return the onions then deglaze with white wine and vinegar. Add the sugar, currants, capers and bring to a boil. Then add stock. Turn to low and simmer for 5-10 minutes. Remove off the heat and garnish with pine nuts and parsley.


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