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Turkey Meatballs with Rainbow Chard

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Wimbledon Tennis Championship

 

I love watching the Wimbledon Tennis Championship on TV.  Wimbledon is one of the very best things about England it gives the country some much needed positive PR right now!  It’s not just the tennis I love watching but also the formality and tradition of the All England Tennis Club; from the players’ proper white tennis attire to the quintessential English strawberries & cream that get eaten by the tennis fans watching.

A couple of nights ago I got the TV to myself to enjoy the replays of both the Andy Murray and Roger Federer Quarter Final matches.  As a rare treat and guilty pleasure I had a TV dinner on my lap watching the tennis and had some turkey meatballs in a tangy tomato sauce with pan-fried Rainbow Chard to accompany it.

Rainbow Chard is beautiful with dark green leaves (& in 1 bunch you might get bright orange, red yellow and purple stalks).  It is a cruciferous vegetable that has a rich taste similar to spinach.  Perhaps one of its most important benefits is its ability to regulate the blood sugar levels in our body.  This prevents the plunges and peaks that are so dangerous for diabetic patients for example or for those people who are at a high risk of developing diabetes.

Game, Set and Match to this very nutritious vegetable!

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TV Meatballs with Rainbow Chard

 

TV Meatballs with Rainbow Chard

Serves 2

Ingredients

7 oz of ground turkey

1 medium red onion, chopped

2 cloves garlic, peeled and finely chopped

1 small carrot, grated

2 tsp dried oregano

1 egg, beaten

Salt & Pepper

Olive oil

7 oz canned crushed tomatoes

1 large tomato, roughly chopped

1 tsp tomato puree

3/4 cup of water

Chilli flakes to taste

Dash of Worcestershire sauce

Big bunch of Rainbow Chard

Squeeze of lemon or lime

 

Method

  1. Place the ground turkey in a bowl with 1/2 the onion, 1/2 the garlic, carrot, pinch of oregano, egg and season well. Mix and shape into 12 small meatballs.
  2. Drizzle a large pan with olive oil and pan fry over a medium heat until gently browned (4 minutes).  Set aside.
  3. Drizzle the same pan with a little oil again and fry the rest of the onion until softened.  Add the rest of the garlic and cook for a further 3 minutes.
  4. Add all the tomatoes, puree and water, plus chilli flakes and Worcestershire sauce to taste.  Simmer until reduced and glossy.
  5. Add the meatballs to the sauce plus the rest of the oregano, cover and simmer for 20 minutes.
  6. Roughly chop the Rainbow Chard and pan fry in a little olive oil for about 5 minutes.  Before serving season the Chard well and then drizzle with a squeeze of lemon or lime.

2 comments

  1. Hi Shads,

    Hope guy well.

    Love your posts by the way – I read them all!

    Made me laugh when i read you had a tv dinner – reminds me of our college days!!

    See you next week.

    Xx

    Sent from my iPhone

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