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
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Recipe Information

Step by step guide to making Cheesy turkey meatballs with cheesy cider sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the sauce from the boil, add three quarter of the grated cheese and whisk/beat until the  sauce is smooth and creamy.
  7. 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
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