Tempting turkey meatballs

Juicy juicy turkey meatballls!  Cooking with lean (containing a mere 2% fat) turkey mince can often result in rather dry meatball/burger situations. However, this nifty little trick of using kiwi fruit solves that problem, as it deliciously tenderises the meat, and produces succulent, moreish, juicy meatballs!

Ingredients
Lean turkey mince − 500 g (I used turkey mince containing 2% fat)
Kiwi fruit − 1, mashed
Salt − ¼ teaspoon
Almond flour/ground almonds − 1 tablespoon
Arrowroot powder  − 1 tablespoon
White of 1 egg
Juice of 1 lime
Pinch of chilli powder (optional)

Protocol
1. Combine turkey mince, mashed kiwi fruit (this softens the meat), salt, almond flour/ground almonds, arrowroot powder, egg white and lime juice. Mix well.
2. Mould the turkey into meatball shapes and place on a baking tray lined with greaseproof paper (tin foil won’t work; it will just make the meat stick!).
3. Bake in a preheated oven at 190°C for 25 minutes, on the bottom shelf, turning the meatballs over after 12 mins.  

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