Ingredients

• 4 tsp olive oil or sunflower oil
• 1 onion
• finely chopped
• sea salt and freshly ground black pepper
• 2 garlic cloves
• finely chopped
• 1 tsp smoked paprika (sweet or hot variety
• to taste)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 400g/14oz turkey mince
• ½ bunch fresh coriander
• leaves only
• finely chopped
• 2 ripe tomatoes
• seeds removed
• chopped
• 2 spring onions
• finely sliced diagonally
• 1 avocado
• peeled
• stone removed
• chopped
• 1 lime
• juice and zest only
• ½ bunch fresh coriander
• leaves only
• finely chopped
• 1 green chilli
• finely chopped
• drizzle olive oil
• lime wedges
• lettuce leaves

Directions

• Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes
• or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat
• tip into a bowl and leave to cool.
• Meanwhile
• for the salsa
• combine the tomatoes
• spring onions
• avocado
• lime and coriander in a bowl. Mix in half the chilli
• taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper
• then set aside.
• Once the onion mixture has cooled
• add the turkey and coriander and mix thoroughly. Using wet hands
• shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film.
• Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.
• Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large
• non-stick frying pan and fry the meatballs for 2-3 minutes
• turning occasionally
• until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.
• Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes
• or until cooked through. Leave to rest for a few minutes before serving with the salsa
• lime wedges and lettuce leaves.