Baked Turkey Meatball and Tomato Skewers

Skewers have a long history across the Mediterranean, the Middle East and South Asia, and the basic idea is always the same: small pieces of meat and vegetables threaded together so the whole thing cooks in one go. This version is a home-kitchen take on that idea. Lean turkey meatballs sit between cherry tomatoes, cremini mushrooms and wedges of onion, and the oven does the work a grill usually would.

A quick word on the turkey. Ground turkey is very lean, which is why the mixture here uses egg whites and a little grated Parmesan to hold the meatballs together. Chilling the rolled meatballs for at least 30 minutes is the step I would not skip. It firms them up so they keep their shape on the skewer and do not slump in the oven. If your hands get sticky, wet them lightly before rolling.

Mushrooms are a surprisingly good match for lean meat. They are mostly water, so they release a little juice as they bake, which keeps the bottom of the tray from drying out. Cremini have a deeper, earthier flavour than white button mushrooms, and they hold up well to the heat. Cut them in half only if the caps are very large, so every skewer gets one piece of each vegetable.

The balsamic brush is the part that makes people ask what you did. Save that little bowl of vinegar and oil and brush it on again halfway through. The sugars in the vinegar caramelise at the edges and give the tomatoes a glossy, slightly jammy skin. Keep an eye on the final ten minutes, though. Once the meatballs read 165°F inside, pull the tray out, because the vinegar can turn bitter if it sits too long at the high end of the heat.

Leftovers keep well for a few days in a sealed container in the fridge. Slide the meatballs off the skewers, chop them, and tuck them into a wrap with some greens, or warm them gently with a splash of water in a covered pan. They are also good cold over a bowl of rice.

For a plate that feels complete, I like something green and a little crisp on the side. A bowl of sweet corn salad with dill and basil brings the summer tomato flavour together, and a warm tray of garlicky skillet asparagus and mushrooms makes a tidy companion. Either way, a squeeze of lemon over the greens is all the extra dressing you need.