Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings. For the sauce, put the onion and celery ...

If you want to make a lean meatball that's as tender as its full-fat cohorts, you should rely on this special ingredient.

Turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist. Heat half the oil in a small frying pan over a medium heat. Add the ...

Ground Turkey: I used lean ground turkey - it keeps the meatballs tender without being too rich. You can also use ground venison. Leftover Stuffing: My sourdough stuffing or homemade stuffing with ...

Add turkey and egg and blend with your hands until well mixed. Form into 28 meatballs. Heat oil in a large sauté pan. Add enough of the meatballs to fit in one layer without crowding, and brown ...

Season with salt. To serve, spoon saffron rice onto plates and top with turkey meatballs. Spoon green yogurt over top and garnish with cilantro.

Use a cookie scoop to quickly portion out the meatballs. Ground turkey is combined with Italian sausage, milk-soaked panko, cheese, and an egg to make these meatballs incredibly tender.