These authentic Norweigan turkey meatballs are the perfect recipe to use up all your leftover turkey with. They are lovely served with creamy mash and braised red cabbage and apple. As they have cream and a raw egg in we recommend that you eat on the day of making or freeze. You could also swap the cream for half fat Elmlea.
Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes
What You’ll Need:
- 1lb leftover turkey
- 3 slices of white bread
- one white onion
- 10g caster sugar
- 2g ground white pepper
- 2g ground nutmeg
- 2g ground allspice
- 2g fresh grated ginger
- 1 egg
What To Do:
- Take 454g (1lb) of leftover turkey, place in a blender/food processor with 3 slices of white (preferably a little dry) bread and blend until the mix is of an even consistency. Place to one side.
- Finely dice one white onion and slowly fry in butter until translucent. Add salt to taste, 10g of caster sugar, 2g of ground white pepper, 2g of ground mace/nutmeg, 2g of ground allspice and 2g of fresh grated ginger.
- Continue to fry for one minute then take off the heat.
- In a mixing bowl mix the turkey/ breadcrumb mixture with 125ml of fresh cream, add the spiced onions and mix thoroughly with hands.
- Crack one egg into the mixture and again mix thoroughly with hands until all the ingredients bind together.
- Roll into 12 small meats balls and space evenly onto a baking tray.
- Place into a pre heated oven at about 180C, 350F, Gas Mark 4 for 20 mins and serve.
Recipe from Charlie Grainger, butcher, The Hungry Guest.