Turkey meatballs and Brussels sprouts
We are a big fan of meatballs at the FatSteak club, be it lamb, Spanish style, or Italian flavoured. This new recipe gives all of the big festive flavours on a plate, but with a much lighter turkey meatball. The cooking of the Brussels sprouts is perfect for the big day too. Roasting keeps all of that essential flavour in the vegetable, unlike boiling them to mush!
Step 1 - Roast your sprouts
Heat your oven to 190C/gas 5
Trim the outer leaves from the sprouts
Cut in halves or quarters depending on size
Cut the red onion into small chunks
Add to a bowl with the pecan nuts
Tip in the seasonings and oil and coat well
Pour on to a greaseproof lined baking sheet, into a single layer
Roast for 20 - 30 minutes, turning once
The sprouts are ready when they are tender, and slightly charred on the outside, the red onion soft and sweet, and the nuts warm and toasty!
Step 2 - Make your meatballs
Finely dice the red onion
Gently fry in half of the butter until softened, then leave to cool slightly
In a large bowl mix the mince, egg, onions and seasonings, your hands are the best tool here
Top tip: for a more moist meatball add 2 tbsp mayo, but it does make them stickier to roll!Divide the mixture into 24 even-sized balls, wet hands will make rolling the balls easier, up to you if the scales come out
Melt the remaining butter and olive oil in a large pan
Fry the meatballs until brown all over, and an internal temperature of 70C
Top tip: don’t crowd the pan, you want the meatballs to brown not steam, do them in two batches
Serve the meatballs and Brussels sprouts in your favourite bowl, with a big dollop of Dijon flavoured mayonnaise.
Ingredients - Turkey meatballs and Brussels
Meatballs
800g minced turkey thigh
0.5 red onion
1 egg
2 tsp salt
1 tsp pepper
1 tsp ground cinnamon
1 tsp ground allspice
50g unsalted butter
2 tbsp olive oil
Brussel sprouts
500g Brussel sprouts
0.5 red onion
75g pecan halves
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian mixed herbs
Salt & pepper
