Turkey and Rice Meatball Bake

  • 750g Fresh Turkey Mince
  • 1 small brown onion, finely chopped
  • 1⁄2 cup long grain rice, well rinsed
  • 3⁄4 cup flat leaf parsley leaves, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 800g diced Italian tomatoes
  • 1 cup chicken stock
  • 80g fetta cheese, crumbled
  • dressed rocket leaves, to serve

Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish.

Combine mince, onion, rice, parsley, cumin and oregano in a bowl. Season with salt and pepper. Roll tablespoonfuls of mixture into balls and place in ovenproof dish.

Combine tomatoes and stock in a jug. Pour over meatballs. Bake, uncovered, for 50 to 60 minutes or until meatballs are cooked through.

Sprinkle feta over meatballs. Bake, uncovered, for 10 minutes or until cheese is slightly melted. Serve with rocket leaves.

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Turkey Tips

  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.