A super tasty alternative turkey meal for the festive period.
Ingredients
2.5 OZ / 75 G red bell pepper
1 TBSP parsley
12.5 OZ / 350 G ground turkey
1 EA egg
2.5 OZ / 75 G breadcrumbs
1 TBSP dijon mustard
1.5 TSP fine sea salt, divided
1 TSP black pepper, divided
7 OZ / 200 G white mushrooms
5.5 OZ / 150 G yellow onion
9 OZ / 250 G brown chicken stock
2 OZ / 50 ML brandy
8 OZ / 230 G cream cheese
1 TSP smoked paprika
Directions
Remove the seeds from the bell pepper and roughly chop. Pick parsley leaves from the stems and discard the stems. Add pepper and parsley leaves to the mixing bowl. Chop for 5 seconds / speed 6.
Add turkey meat, breadcrumbs, mustard, egg, half of the salt and pepper to the mixing bowl. Mix for 25 seconds / speed 4.
Remove the mixture from the mixing bowl. Use a tablespoon to portion the meatballs into 12, then roll them into balls. Place the meatballs into the deep steaming tray. Wash and dry the mixing bowl.
Quarter the onions, then peel and cut out the root end. Add onions to the mixing bowl, along with the mushrooms. Chop for 5 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add your stock, paprika and brandy to the mixing bowl. Attach the steaming tray to the mixing bowl and steam the meatballs for 15 minutes. Once cooked, remove the deep steaming tray and set aside.
Add your cream cheese to the mixing bowl, along with some more salt and pepper. Cook your sauce with the measuring cup inserted for 3 minutes / 212°F|100°C / speed 1 / stir. Serve the sauce over the top of the meatballs.
Garnish with parsley over potatoes or rice. Enjoy your meal!
Recipe Note
TIP:
Use either ground thigh or fillet for this recipe.
