Turkey meatballs recipe
 Try this healthier twist on a classic family recipe. Turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist. 4 tsp olive oil or sunflower oil1 onion, finely choppedsea salt and freshly ground black pepper2 garlic cloves, finely chopped1 tsp smoked paprika (sweet or hot variety, to taste)2 tsp ground cumin2 tsp ground coriander400g/14oz turkey mince½ bunch fresh coriander, leaves only, finely chopped 4 tsp olive oil or sunflower oil 1 onion, finely chopped sea salt and freshly ground black pepper 2 garlic cloves, finely chopped 1 tsp smoked paprika (sweet or hot variety, to taste) 2 tsp ground cumin 2 tsp ground coriander 400g/14oz turkey mince ½ bunch fresh coriander, leaves only, finely chopped 2 ripe tomatoes, seeds removed, chopped2 spring onions, finely sliced diagonally1 avocado, peeled, stone removed, chopped1 lime, juice and zest only½ bunch fresh coriander, leaves only, finely chopped1 green chilli, finely choppeddrizzle olive oil 2 ripe tomatoes, seeds removed, chopped 2 spring onions, finely sliced diagonally 1 avocado, peeled, stone removed, chopped 1 lime, juice and zest only ½ bunch fresh coriander, leaves only, finely chopped 1 green chilli, finely chopped drizzle olive oil lime wedgeslettuce leaves lime wedges lettuce leaves Method Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves.