This is going to be a super quick post because I have many other things to be doing right now and I only have one photo for tonight’s recipe because my phone decided that no, I shall not share various close ups of chopped carrots and garlic etc., and so has deleted my photos in protest. If you want to see more of my attempts at artistic shots of veg, look at pretty much any of my other posts, or my Instagram. On a side note, I’ll be so sad if our way of showing our old photo albums to our children in the future is by showing them our old Instagram accounts, because it looks like I have no friends and spend 24/7 eating. Not too far from the truth, but I’d like to portray a slightly more sociable side of myself to my future mini-me’s.
But seriously, how am I going to preserve old photos for when I’m old and want to remember my youth? My options are:
- My Facebook, which is essentially a timeline of random nights out where I’m either doing one of my classic ‘I promise I’m fun on a night out’ poses (seen below) or not properly looking at the camera.
- The photo album saved on my computer, which is still clogged with over 1000 selfies of my friends from bored study periods in school before the days of snapchat and when Mac PhotoBooth was the height of entertainment.
- My abysmal collection of physical photos, consisting of shitty disposables from festivals where the flash didn’t work properly, and the actual baby photos I’ve managed to steal from mum’s photo albums.
But then again, maybe the more photos the better. I don’t just want to show my grandchildren the pictures of me smiling docilely on holiday with my parents; I want them to see me dressed as a sperm in my debut on the Exeter drama scene, consuming an entire Firehouse pizza (the one kind of candid shot I can regularly pull off), and demonstrating my most treasured moved on the Arena dance floor. And most probably, a lot of pictures of me cooking too. I think this gives a much more well-rounded view for them of what their gran was like in her prime.
The recipe I’m sharing today is a cheap, inoffensive bowl of hug-ness. I fancied something light and easy and cheese-able, thus the rosemary baked turkey meatball in vegetable broth was born. Add a small handful of pasta (I used brown rice pasta because I had it to hand), and grate some parmesan on top for ultimate cosiness. The recipe makes 7-8 meatballs – enough for a few meals, so freeze or refrigerate the leftovers for the next day.
Baked Rosemary Turkey Meatballs with a Vegetable Broth
500g lean turkey mince
2 sprigs of rosemary
1 egg yolk
1 onion, chopped
1 garlic clove, minced
1 carrot, diced small
1 mug of chicken stock
1 tsp bouillon powder (optional)
1 handful pasta of your choice
1 handful of frozen peas
A few florets of broccoli (if you happen to have some to hand)
Seasoning, to taste
Parmesan, to serve
- Preheat the oven to 180 degrees c fan. To make the meatballs, mix the mince together with plenty of seasoning, half of the courgette (grated), half of the chopped onion, 1 of the rosemary sprigs (chopped as fine as you can) and the egg yolk. Roll into 7-8 balls and place on a baking tray lined with greaseproof paper.
- Heat a tsp of oil in a saucepan and add the onion, garlic and carrot. Cook on medium for around 10 minutes until soft, before adding in the stock, bouillon powder, rosemary sprig (whole) and seasoning. At this point, put the meatballs in the oven to bake.
- Cover and let the broth simmer for 10 minutes. Meanwhile, julienne/spiralise the other half of the courgette. After 10 minutes, turn your balls and place back in the oven, turning it up to 200 to brown them.
- Add your pasta to the pan and cook for a further 5/10 minutes, or until the pasta is almost done. Add the peas, broccoli and spiralled courgette. Season to taste.
- Serve the broth with however many meatballs you fancy, topped with grated parmesan.