It tastes much better than it looks.

It tastes much better than it looks.

I found this recipe in the latest Gourmet Traveller but changed it somewhat with very pleasing results! I substituted the chicken mince with turkey because it’s what I had in the fridge. I also left out the breadcrumbs from the meatballs – no carbs here my friends!

The result was a completely warming, deceptively healthy and delicious dinner that everyone loved. I just wish my horrible photo did it justice.

It’s a mid-week must-make. Enjoy!

Braised white beans with turkey meatballs & parmesan

(adapted from Australian Gourmet Traveller)

Serves 4


  • 2 cups of chicken stock
  • A good slug of olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves finely chopped
  • 800 gm canned white beans – drained and rinsed
  • 2 thyme sprigs
  • lots of kale cut finely in strips
  • a ton of grated parmesan plus extra to serve

Turkey meatballs

  • 500 gm minced turkey or chicken
  • 60 gm parmesan, finely grated
  • 1 egg, lightly beaten
  • 1 tbsp tyme
  • Seasalt and pepper


  • For the meatballs, combine ingredients then form heaped tablespoons of mixture into balls and set aside.
  • Bring stock to the simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (about 5 mins). Remove with a slotted spoon and set aside. Reserve stock.
  • Heat oil in a large saucepan over medium heat. Add onion and garlic and stir occasionally until tender (about 5 mins).
  • Add beans and thyme, stir to coat, then add reserved stock and simmer until reduced by half (about 4 mins).
  • Add kale, stir until beiginning to soften then add meatballs and stir to warm through.
  • Add parmesan, season to taste and serve her up.