Turkey & vegetable meatballs with redcurrant gravy

Step by Step

Step 1

Boil the potatoes for 20 minutes, until tender. Keep warm. Pulse the vegetables in a food processor until finely chopped, but not puréed. Mix them in a bowl with the turkey mince, marmite, egg, ½ tsp allspice, 1 tsp gravy powder and the panko until well combined. Season, then form into 12 even meatballs.

Step 2

Put the oil in a large nonstick frying pan over a medium-high heat. Fry the meatballs, turning occasionally, for 15-20 minutes, until cooked through and no pink meat remains. Remove from the pan. Set aside (keep the pan). Mix the remaining ¼ tsp allspice with 1½ tsp gravy powder and 150ml boiling water. Cook the beans according to pack instructions.

Step 3

Return the pan to the heat, add 2 tbsp gravy and warm over a low heat until slightly thickened. Whisk in the soured cream and redcurrant jelly, and keep whisking until smooth. Serve the meatballs with the vegetables, gravy and extra redcurrant jelly, if liked.

Ingredient

Ruby gem potatoes

500 grams 1.1 lbs
Marmite

2 tsp 2 tsp
Cooks' ingredients panko breadcrumbs

100 grams 0.22 lbs
Ground allspice

0.75 tsp 0.75 tsp
Extra fine green beans

120 grams 0.26 lbs
Redcurrant jelly

1 tbsp 0.5 fl. ozs
British blacktail large free range egg

1 1
Oil

1 tbsp 0.5 fl. ozs
Carrot, tenderstem broccoli & sugar snap peas

80 grams 0.18 lbs
Essential british turkey breast mince

300 grams 0.66 lbs
Essential soured cream

60 grams 0.13 lbs
Schwartz roast turkey gravy

25 grams 0.06 lbs

Turkey & vegetable meatballs with redcurrant gravy

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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