Turkey & vegetable meatballs with redcurrant gravy

Name: Turkey & vegetable meatballs with redcurrant gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Ruby Gem potatoes; 80 g pack carrot, Tenderstem broccoli & sugar snap peas; 300 g Essential British Turkey Breast Mince; 2 tsp Marmite; 1 British Blacktail Large Free Range Egg; ¾ tsp ground allspice; 25 g sachet Schwartz Roast Turkey Gravy (you won't need all of it); 100 g Cooks' Ingredients Panko Breadcrumbs; 1 tbsp oil; 120 g extra fine green beans; 60 g Essential Soured Cream; 1 tbsp redcurrant jelly

Carrots, Tenderstem broccoli and sugar snap peas are combined with the turkey mince as well as panko breadcrumbs and allspice for flavoursome meatballs – all finished off with a fruity redcurrant sauce.

0 out of 5 stars(0) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

500g Ruby Gem potatoes
80g pack carrot, Tenderstem broccoli & sugar snap peas
300g Essential British Turkey Breast Mince
2 tsp Marmite
1 British Blacktail Large Free Range Egg
¾ tsp ground allspice
25g sachet Schwartz Roast Turkey Gravy (you won't need all of it)
100g Cooks' Ingredients Panko Breadcrumbs
1 tbsp oil
120g extra fine green beans
60g Essential Soured Cream
1 tbsp redcurrant jelly

Method

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.
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.
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.

Cook’s tip

Turkey is an excellent source of protein that is rich in niacin and vitamin B6, which both contribute to normal psychological function and the reduction of tiredness and fatigue. You could use pork, beef or even veal mince in these meatballs, but they will all be higher in fat. You can use any new or salad potato in place of the Ruby Gems, if liked.