Turkey Meatballs
1lb turkey leftover meat, minced
1 small onion, very finely chopped
40g breadcrumbs, dampened with 2 tablespoons water
2 tablespoons dried parsley
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon of black pepper
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon smoked paprika
1 egg
Cranberry-Orange Sauce
400g frozen cranberries
125 ml water
125 ml orange juice
125 ml honey
1-2 chill's, sliced very fine
To Garnish
1 Spring onion, sliced fine
Fresh coriander leaves
Fresh chilli slices
Remove the leftover turkey meat from the bone if needed. Using a food processor give the meat a quick blast until you get a fine mince texture.
In a large bowl mix together all of the ingredients for the meatballs, then form around 20 - 1 inch circle balls. Add a tablespoon of water to bind if needed.
In a large frying pan heat up around 2 tablespoons of oil, gently fry the meatballs until beautiful and golden on all sides. Then, with a slotted spoon remove from the pan and leave to rest on a plate while you make the sauce.
In the same frying pan add the cranberries, orange juice, water and chilli slices. Cook gently until all of the cranberries have popped and the sauce starts to thicken almost to a jam-like consistency. Sweeten with the honey. Then return the meatballs to the sauce - making sure to coat them in the delicious sauce and continue to cook the meatballs for a further 10 minutes until heated through. The sauce will be lovely and thick, if it gets too thick, simply slacken with a splash of water or orange juice.
Sprinkle with fresh coriander, chilli and spring onion and serve. We think that this will quickly become a family favourite!
Enjoy x
Recipe courtesy of @Stephs_food_diary
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