Turkey meatball hotpot
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Turkey meatball hotpot
A cross between a stew and a soup, this hearty supper is very comforting on a cold night
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
457Kcal
Fat
19gr
Saturates
5gr
Carbs
35gr
Sugars
9gr
Fibre
9gr
Protein
32gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 chicken stock cube
- 50g pearl barley, rinsed (you can also use rice or small pasta shapes)
- 1 large carrot, diced
- 1 medium leek, diced
- ½ tsp dried thyme or mixed herbs
- 2 tsp olive oil
- 6 turkey meatballs (½ x 400g pack)
- 100g whole leaf kale
- zest and juice of ½ lemon
- 10g Parmesan, finely grated
Step by step
- Crumble the stock cube into a large saucepan or flameproof casserole, add 600ml boiling water from the kettle, the pearl barley, carrot, leek and dried herbs. Cover, bring to the boil then simmer briskly for 20 minutes until the pearl barley is al dente (if using rice or pasta, adjust the cooking time accordingly).
- Meanwhile, heat the olive oil in a frying pan. Reshape each meatball into 2 smaller meatballs and then brown them over a fairly high heat for 5 minutes, turning occasionally. Remove from the heat.
- Strip the kale leaves from the thick stems and tear into smaller pieces.
- When the veg and barley are almost tender, add the meatballs and kale to the pan. Simmer for 5 minutes.
- Stir in the lemon juice and half the Parmesan then season to taste. Ladle into two bowls and scatter with the rest of the Parmesan and the lemon zest to serve. Leftovers keep for up to three days in the fridge; add a splash of water when reheating.
