Youngsters

Ingredients for 4 servings:

• 500 g minced turkey
• 500 g peas, frozen or fresh
• 1 medium-sized onion(s), finely diced
• 1 bread roll (onion roll), stale, soaked
• 1 m.-sized egg(s)
• 1 large garlic clove(s), squeezed
• Nutmeg, freshly grated, not too little
• Pepper, white
• Sea salt
• 3 tsp sour cream
• onion powder
• 2 pinch(s) savory, dried
• e.g. parsley, fresh or frozen
• e.g. breadcrumbs
• Oil for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Turkey – pea – meatballs

Boil the peas briefly, but don’t let them get too soft, and let them cool. Make a meatball dough from the ground turkey, the soaked bread roll, and the other ingredients. Season well, as this is when the cooled, crushed peas will be added. Mix everything with the breadcrumbs until you have a somewhat formable mass (it’s better to make “unround” pieces than to use too many). The fewer whole peas, the better. After turning the meatballs in the breadcrumbs, fry them in hot oil and continue cooking over medium heat. I got 10 meatballs from this batch, all of a decent size. They are very refreshingly flavorful both hot and cold. They’re also a hit the next day for work, a picnic, or a smaller portion for a party! I could imagine them as a meal with mashed potatoes and a parsley sauce.