Barberry Turkey Meatballs in Saffron Tomato Sauce

Barberry and turkey flavour bombs that really allow the herbs and spices to shine!
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For meatballs:

  • 500 g turkey or chicken mince (we prefer to make our own)
  • 1 medium egg
  • fresh flat leaf parsley, finely chopped
  • fresh dill, finely chopped
  • fresh chives, snipped
  • fresh coriander, finely chopped
  • 50 g pine nuts
  • 1 tbsp Greenfields ground turmeric
  • 1 tbsp Greenfields cumin seeds
  • 2 tsp Greenfields cinnamon
  • 1 tsp Greenfields smoked paprika
  • 1 onion, finely chopped
  • 120 g Greenfields barberries
  • olive oil for frying

for the saffron tomato sauce:

  • 1 onion, sliced into thin half moons
  • 2 tbsp tomato purée
  • 2 x 400 g tin chopped tomatoes
  • 1 tsp sugar
  • 3 garlic cloves, crushed
  • 1 tsp of Greenfields saffron to make 2 tbsp saffron essence*
  • salt and pepper to taste
  1. preheat the oven to 180°c (fan). spread the pine nuts evenly on a baking tray and roast for 5 minutes (shaking occasionally) until evenly golden. set aside to cool. keep the oven running.
  2. in a mixing bowl, combine the minced meat with the herbs, spices, onion, roasted pine nuts, barberries, egg and salt and pepper to taste, making sure that everything is evenly combined. shape the mixture into small balls, approximately 6 cm in diameter. if the mixture is too wet you can add 2-3 tbsp of breadcrumbs.
  3. add 2 tbsp of olive oil to an ovenproof frying pan or shallow casserole and place on high heat. once the oil is hot, brown the meatballs until evenly golden, then set aside on some kitchen paper.
  4. turn the heat down to medium, then add the onions with a healthy pinch of salt and cook until softened. add the tomato purée, chopped tomatoes, sugar, garlic and saffron essence with 100 ml of water and cook until the sauce has reduced by half. season to taste with additional salt and pepper.
  5. once you’re happy with the consistency of the sauce, add the meatballs back in and finish off cooking in the oven for around 15-20 minutes.
  6. serve the meatballs directly from the pan and enjoy!

* to make saffron essence use a mortar and pestle to grind the saffron into a fine powder (adding a pinch of salt to the mortar will help this along), pour over 2 tbsp of just boiled water and cool.

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Barberry and turkey flavour bombs that really allow the herbs and spices to shine! This recipe would also work with chicken or beef mince. Serve with Our recipe jeweled rice, or mash.

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