Ingredients

  • 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

Method

  1. 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. 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. 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. 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. 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. 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. 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.
  8. 8 *All information included in this recipe has been provided by Cricketer Farm.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 11.0g 16%
  • Saturates 5.0g 25%
  • Sugars 9.8g 11%
  • Salt 2.3g 38%

% of the Reference Intakes

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