Cheesy turkey meatballs with cheesy cider sauce
Turkey meatballs with reduced fat cheese, apple, herbs, chilli and a cheesy cider sauce.
Serves: 4
Preparation time: 40 minutes
Cooking time: 40 minutes
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You will need
- For the meatballs:
- 300g British turkey thigh, minced
- 160g onions, chopped
- 160g apples, skin on and grated
- 80g breadcrumbs
- 75g be good to yourself mature white cheese, grated
- 30g lemongrass, washed and finely chopped
- 30g coriander leaves and stalks, washed and chopped
- 20ml Thai fish sauce
- 15g mint leaves and stalks, washed and chopped
- 15g ginger, skin on, grated
- 10g garlic cloves, chopped
- 10g red chilli, deseeded and chopped
- 1 teaspoon black peppercorns, crushed
- For the cheesy cider sauce:
- 15g sauce flour
- 225ml vegetable stock
- 70 be good to yourself mature white cheese, grated
Recipe Information
Step by step guide to making Cheesy turkey meatballs with cheesy cider sauce
- To make the cheesy meatballs: Place all the ingredients for the cheesy balls, less the cider and the sauce ingredients, in a large mixing bowl. Divide the into 12 even amounts and lightly but firmly mould by hand into balls.
- Place evenly in the baking dish, splash with the cider and roast in the pre-heated oven 220°C, fan 200°C, gas mark 7 for 15 minute then reduce to 180°C, fan 160°C, gas mark 4 for another 10 or 15 minutes or until thoroughly cooked.
- Remove from the oven, and remove the cheesy balls into a serving dish, cover and keep hot until you're ready to serve. Sieve the remaining cider liquor and meat juices into a jug, cover and keep hot.
- To make the cheesy cider sauce: Place the flour into a mixing bowl or measuring jug, add a small amount of the cold stock and whisk to a very smooth paste.
- In a saucepan bring the remaining stock to the boil, pour into the prepared flour mix, whisking until a smooth thick sauce has been created, return to the saucepan and simmer gently for 3 minutes, whisk in the cider and turkey juices.
- Remove the sauce from the boil, add three quarter of the grated cheese and whisk/beat until the sauce is smooth and creamy.
- Serve the cheesy turkey balls with the with the cheesy cider sauce spooned over and garnished with the remaining grated cheese and some chopped coriander.
*All information included in this recipe has been provided by Cricketer Farm.
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Nutritional information for Cheesy turkey meatballs with cheesy cider sauce
Nutritional information for Cheesy turkey meatballs with cheesy cider sauce
Nutrition type | per serving |
---|---|
Calories | 325 kcal |
Total Fat | 11g |
Saturated Fat | 5g |
Salt | 2.3g |
Sugar | 9.8g |
Here are your recipe ingredients
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Nectar Price
Nectar Price
£3.50
£7.00/kg
Without Nectar
£4.00
£8.00/kg
-
£1.70
28p/ea
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£1.60
£6.96/kg
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-
-
£1.75
£1.17/100ml
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52p
17p/10g
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£5.50
£5.50/kg
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22p
22p/ea
-
57p
88p/100g
-
80p
£1.60/kg
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£2.90
58p/100ml