I am so excited to share this post with you. It seems there is no stopping Miss GF…… still only 11 (!), who treated us to dinner last weekend!
The photos are dire I know…… but she made such a fantastic job of feeding us with a healthy, balanced and nutritious meal, that I couldn’t let it go unnoticed. How many 11 year olds can be bothered to make much more than toast or an occasional cupcake? Miss GF deserves a huge pat on the back for this one…… So I grabbed my phone and with the dark night outside the window and the kitchen lights in full glow, took a couple of quick snaps with a promise that her efforts would reach cyberspace.
Miss GF it seems, has been visiting Tesco’s on her way to school and picked up a load of their ‘Food Love Stories’ recipe leaflets….. Desperate to cook us all a meal, these Turkey Meatballs have been recreated from the one titled ‘Sunita’s ‘Secret Veg’ Meatballs’, are full of good stuff and are served with Sweet Potato Mash and some yummy Brussels Sprouts. Given that Miss GF wouldn’t usually touch some of the vegetables used in the meatballs if they were undisguised on her plate, I am truly impressed that she would go to the effort of making something that hides them from herself to ensure she eats them. That’s nutritional dedication for sure!
The end result was truly delicious and certainly a recipe we will be making again. So thank you Tesco…. your recipe shares are so easy, even a child can make them!
I am sharing Miss GF’s amazing dinner with the following :
Free From Fridays with the Free From Farmhouse (and Le Coin De Mel)
Cook Blog Share – this week with Easy Peasy Foodie
Recipe of the Week with A Mummy Too
Sunday Fitness & Food with Marathons & Motivation
Turkey Meatballs with Hidden Veg served with Sweet Potato Mash (Using Tesco Food Love Stories Recipe Card : ‘Sunita’s ‘Secret Veg’ Meatballs – slightly adapted)
250g turkey breast mince
Sweet Potato Mash
500g large white potatoes (Maris Piper/King Edward) – peeled & cut into pieces
500g sweet potatoes – peeled and cut into pieces
dairy free spread (or butter if you can eat it)
- Using a large skillet or frying pan, heat ½ tablespoon olive oil and fry the grated carrot and courgette and the chopped mushrooms over a medium heat until soft – about 3 to 5 minutes. Remove from the skillet and set aside, but keep the skillet handy as you will need it again.
- Add ½ tablespoon of oil to a separate large saucepan and fry the chopped onions for about 5 minutes until soft, stirring frequently.
- Add the tomatoes and stir through. Bring to the boil and then turn the heat down allowing to continue to cook, just simmering for about 20 minutes, stirring intermittently.
- Whilst cooking the tomato and onion, mix the turkey mince with the cooked carrot, courgette and mushroom. Shape into about 16 balls with your hands.
- Heat the remaining oil in the skillet/frying pan and gently fry the meatballs for about 15 minutes, turning frequently to ensure they are cooked through evenly.
- Pour the cooked tomatoes over the meatballs and stir through allowing to simmer for a couple of minutes.
- Prepare your mash by boiling the white potatoes in a large saucepan of water for 5 minutes, before adding the sweet potatoes and boiling for a further 10 minutes. Make sure both have been softened before draining.
- Put the cooked potatoes back in the pan and ‘dry’ slightly over a low heat, giving a little shake to steam-off any excess liquid.
- Turn off the heat and mash the potatoes together with a little dairy free spread (or butter).