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.