1- Using a serrated knife, remove the crusts and cut the bread into cubes
2- Place the bread in a mixing bowl and sprinkle with the milk. Leave to soak for 5 minutes
3- Add the garlic clove, caraway seeds, to the bread and mix together well
4- Whisk the egg until stiff, then fold half at a time into the turkey mixture. Chill in the fridge,
5- Pour the stock into the ceramic cooking pot. Add the tomatoes and tomato purée, then switch to high, cover with the lid and cook for 1 hour
6- Meanwhile, shape the turkey mixture into 16 small balls. Stir the rice into the tomato mixture, then add the turkey balls. Cook on high for a further hour, or until the turkey balls and rice is cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (27%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.8mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11
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