• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
478
Protein:
28 g
Fat:
19 g
Carbohydrates:
56 g
Sodium:
971 mg

Credit
Lyne Pedneault / @mission.cuisine.urbaine

Serves: 4
Prep Time: 30 mins
Cook Time: 30 mins
Turkey meatballs:
  1. Preheat the oven at 220°C (425°F).
  2. In a pot, sauté the onion in the olive oil for 3 minutes. Add the cilantro or spinach and allow to wilt. Remove and let cool.
  3. Put the water and the breadcrumbs in a bowl and let soak for 2 minutes. Add the ground turkey, the spices and the onion and cilantro (or spinach) mix. Mix well. Form around twenty 2.5 cm balls (approx. 1 inch). Put on a baking sheet covered with foil. Put the baking sheet in the oven and cook for 12 to 15 minutes.
Corn Cream:
  1. In a pot, sauté the onion in the olive oil for 3 minutes. Add 375 g (2.5 cups) of corn, the potato and the broth. Bring to a boil. Cover and let simmer for 15 minutes at low heat, or until the potato becomes tender.
  2. In a blender, puree the soup. Add the milk, salt and Cayenne pepper. Transfer in a bowl and garnish with the cherry tomatoes, corn kernels, cilantro leaves and turkey meatballs.

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