Turkey Meatball Caesar Salad

I still don't much like turkey mince, every time I cook with it whatever I make turns out really dry and this was no exception, with the Parmesan it was just too much. So not a success really.

Turkey Meatball Caesar Salad (from Good Food Magazine September 2013)
(Serves 4)

500g pack lean minced turkey

1 onion, finely chopped

small pack chives snipped

125ml buttermilk

1 garlic clove, crushed

4 tbsp grated pecorino or Parmesan, plus extra to serve (optional)

2 shakes Tabasco sauce

1 tbsp Worcestershire sauce

1 small ciabatta roll, chopped or torn into chunks

squeeze lemon juice

2 Cos lettuces

 

Heat oven to 200C. In a bowl, mix the mince, onion, half the chives, 1 tbsp of buttermilk, the garlic, 2 tbsp of Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier).

Arrange the meat balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.

 

Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.