Turkey and sage meatballs with cranberry sauce
10 serves
20 m
25 m
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 100 g flat mushrooms, finely chopped
- ¼ cup finely chopped fresh sage leaves, plus extra leaves to garnish
- 500 g turkey breast mince
- 1 egg
- 2 cups stale wholegrain breadcrumbs
- ¼ cup whole berry cranberry sauce, plus ½ cup extra to serve
Method
Step 1
Heat 1 tablespoon oil in a medium frying pan over a medium-high heat. Add onion, garlic, mushrooms and sage. Cook for about 5 minutes, stirring, until mushrooms are soft. Remove from heat. Transfer to a large bowl. Cool.
Step 2
Add turkey mince, egg, 1 cup breadcrumbs and ¼ cup cranberry sauce to mushroom mixture. Season with pepper. Mix with clean hands until well combined.
Step 3
Roll level tablespoons of mixture into balls and toss in remaining breadcrumbs to coat lightly.
Step 4
Drizzle remaining oil over base of a large, non-stick roasting pan. Heat in a 200 °C oven (fan-forced) for 10 minutes. Remove from oven. Add meatballs to the hot pan.
Step 5
Return to oven. Bake for 20-25 minutes, turning meatballs halfway during cooking time, until browned and cooked through.
Step 6
Meanwhile, heat the extra ½ cup cranberry sauce in small saucepan until warm. Serve meatballs with warm cranberry sauce.
Tips
- Use wet hands when rolling meatballs if mixture is sticky.
- Meatballs can be prepared a day ahead. Place on a baking paper-lined tray, cover and keep refrigerated until ready to cook.
- To fry sage leaves for garnish, heat a little olive oil in a small frying pan, add sage leaves and cook over a medium heat for about 30 seconds on each side, until crisp. Drain on paper towel.
