Turkey and Lemon Meatball Collars
Serves 4
15 minutes
Easy
INGREDIENTS
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400g Lustucru fresh egg "Collerettes" pasta
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400g raw turkey meat (breast, thigh)
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2 cloves garlic
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Juice of half a lime
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1 egg
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2 slices sandwich bread
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½ bunch chives
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1 pinch cumin
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1 level teaspoon salt
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50g white flour
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12 cherry tomatoes
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1 tablespoon brown sugar
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¼ preserved lemon or the zest of an untreated lemon
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1 tablespoon sesame seeds
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200ml canned coconut milk
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2 tablespoons peanut butter
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5-berry blend (peppercorns, coriander, pink peppercorns)
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A few turns of the pepper mill
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Olive oil
PREPARATION
Preparation time: 15 minutes
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Preheat your oven to 180°C.
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In your blender, place the turkey mince, garlic, lime juice, egg, sandwich bread, chives, cumin, a drizzle of olive oil, salt and pepper, and blend finely.
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Pour the flour into a small plate. Form meatballs the size of a large walnut with your hand, roll them in the flour, and place them in an oven-safe dish. Cook for 20 minutes.
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Meanwhile, bring a large pot of salted boiling water to a boil.
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In a frying pan, brown the cherry tomatoes over high heat for 5 minutes with two tablespoons of olive oil and sugar. Set aside.
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Plunge the Fresh Egg Collerettes into the boiling water and cook according to the instructions on the package.
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In the same pan, heat the coconut milk with the peanut butter. Stir with a wooden spoon and add the cherry tomatoes, letting it reduce slightly over moderate heat. Season with the 5 berries pepper.
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Dice the candied lemon into very small pieces. Add it to the sauce. Taste and add a little salt if necessary. Mix the pasta with the peanut butter sauce. Serve immediately with the turkey meatballs.
