Turkish Meatballs

Prepare the ingredients. Prepare all the ingredients.

Form the meatballs. Season the ground turkey with salt and pepper, divide into approximately 40 g portions and then roll into balls.

Brown the meatballs. Add a little olive oil to a large pan and when it's hot, add the turkey meatballs and brown for 3–4 minutes. Turn frequently to prevent burning. After cooking, remove them from the pan and set aside.

Prepare the vegetables. Meanwhile, dice the red pepper and the onion.

Prepare the broccoli. Break the broccoli into florets and cut them in half if necessary.

Sauté the base. Heat a pan with a little oil and sauté the onion. After two minutes add the pepper and sauté for another two minutes.

Chop the tomatoes and parsley. Dice the tomatoes and separate the parsley into leaves, then slice them into a chiffonade.

Add the ingredients. Add the broccoli, rice, all the spices, and both fresh and canned tomatoes to the pan.

Mix everything and finish. Return the meatballs to the pan, pour in the stock or water, add the chopped parsley and season with salt and pepper. Cover and simmer for about 15 minutes over medium heat. The rice should be tender.

Serve. Divide into bowls. Adjust salt and pepper to taste. Optional: for extra flavor you can also sprinkle with Parmesan. You can eat this dish on its own or, for example, with crusty bread.