These Turkey Meatballs in Fenugreek Sauce with Butternut Squash Spaghetti is my latest dish using a spiralizer – I must be in a ‘spiralizing’ kind mood as my previous post, a vegan pumpkin potato soup, was also spiralized! This recipe is a little more time consuming (it is a main dish idea after all) but is still quite simple, plus you can double the meatball ingredients and make a big batch to enjoy later (with or without the butternut squash).
So let me tell you about this recipe. Firstly, the meatballs. The reason I added a bit of white bread (half a soft roll to be precise) sprinkled with milk to the meat was to make the meatballs spongy and soft. It’s a little trick I remember my mum using, although at the time I had no idea what it was meant to do.
This recipe uses a simple white sauce with a few extra ingredients added to it, namely fenugreek and fromage frais. When you look for the fromage frais in the supermarket be careful not to grab creme fraiche instead, which is very calorific and can most likely be found in the same section (I almost made that mistake!). Fromage frais is quite lean (only 8% fat per 100ml product), doesn’t curdle so it’s ideal in sauces and has a pleasant sourness to it, which really lifts this simple sauce.
If you’ve never used fenugreek but would like to give it a try my advice is to add a small amount first to see how you like it. Fenugreek is a very strong spice so it’s important not to add too much. Having said that, it’s really delicious and definitely worth trying. It’s often added to curries and curry powder mixes, but it’s also a great spice to use on its own – it has the most curious taste and aroma of nuts, maple syrup and celery, all in one! I really recommend it.
I am sharing these Turkey Meatballs in Fenugreek Sauce with Butternut Squash Spaghetti with Cook Once Eat Twice, Recipe of the Week, #CookBlogShare, hosted this week by Jacqui@Recipes Made Easy, Fiesta Friday, which I have the pleasure of co-hosting this week along with Sandhya @ Indfused
Yields 4 portions
15 minPrep Time
15 minCook Time
30 minTotal Time
- 450g turkey mince (thigh meat)
- 350-400g butternut squash, peeled, spiralized
- ½ medium white bread roll
- 1/4 teaspoon onion granules
- 1/8 teaspoon garlic granules
- 20g butter
- 1 heaped tablespoon flour (plus 2 level for coating the meatballs)
- 200 ml semi-skimmed milk (plus 2 tablespoons)
- 3 tablespoons fromage frais
- ½ teaspoon fenugreek powder
- 1 teaspoon dijon mustard
- Sea salt and pepper to taste
- 3-4 tablespoons olive oil
- For serving: freshly chopped parsley and pomegranate seeds
- Start by making the meatballs. In a large bowl break up the bread roll into small pieces, sprinkle with 2 tablespoons of milk and mix together into a paste using the back of a large spoon. Add the meat, onion and garlic granules, season and stir thoroughly. Form small meatballs and coat in 2 tablespoons of the flour (on a large plate). Set aside.
- To make the sauce, in a saucepan melt the butter over a medium/low heat, add 1 heaped tablespoon of the flour and whisk until smooth. Add the milk, fromage frais and continue whisking until the sauce thickens. Remove from the heat, add the mustard and fenugreek, season to taste and stir. Set aside.
- In a large frying pan heat up the oil and fry the meatballs over a medium heat for approx.6-7 minutes turning them often until lightly browned (do this in batches to avoid overcrowding the pan).
- While the meatballs are frying fill a medium pot with water (add hot water to speed things up), cover and bring to boil. Toss in the spiralized squash and cook for 2 minutes. Strain and season to taste.
- You may have to reheat the sauce before serving (and add a bit more milk or water if it thickens). Serve with freshly chopped parsley and a handful of coriander seeds scattered on top.
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