Turkey meatballs with rice

Ingredients

• Minced turkey500 g
• White bread (soft crumb)60 g
• Whole milk60 ml
• Medium egg55 g (1 egg)
• Grated Parmigiano Reggiano PDO40 g
• Fresh parsley8 g
• Nutmeg0.3 g
• Fine salt6 g
• Basmati rice280 g
• Water (for the rice)2000 ml
• Butter30 g
• Extra virgin olive oil20 g

Allergens

Gluten, Milk, Eggs
May contain traces of: Sesame, Soy.

Method

1. Soak the bread in the milk for 5 minutes, then squeeze it out slightly.
2. Finely chop the parsley.
3. In a bowl, combine the minced turkey, soaked bread, egg, Parmesan, parsley, nutmeg and 4 g of the salt.
4. Mix with your hands until the mixture is homogeneous; if it is too soft, leave it to rest in the fridge for 10 minutes.
5. Shape into about 20 walnut-sized meatballs and arrange them on a baking tray lined with baking parchment.
6. Brush the meatballs with the oil and bake in a conventional oven at 190 °C for 20-22 minutes, turning them halfway through.
7. Meanwhile, bring the water to the boil with the remaining salt.
8. Cook the basmati rice for 10-12 minutes, then drain.
9. Season the rice with the butter, stirring gently.
10. Serve the meatballs piping hot alongside the rice.