Turkey, sage and pine nut meatballs served with mashed potato, cranberry sauce and vegetable makes a great Christmas lunch for a small household.
50 g (1 sliced) wholemeal/rye bread, in 3 cm in pieces
100 g water/milk
1 onion peeled and cut in half
2 cloves garlic
1 tsp dried sage leaves or 1 tbsp fresh leaves
2 tbsp of pine nuts
2 strips of pancetta, dice in 2 cm pieces
500 g turkey mince (or make your own with turkey meat 7 sec/speed 6)
4 tbsp plain flour
salt and pepper to taste
100 g panko crumbs for coating
Place bread in mixing bowl and crumb 10 sec/speed 5.
Place breadcrumbs in a bowl with milk/water and allow to sit to soften for a few minutes.
Place onion, garlic, sage, pine nuts and pancetta in mixing bowl and chop 7 sec/speed 7. Scrape down sides.
Add turkey mince and soaked bread with water and mix 10 sec/speed 6.
Add flour and mix 10 sec/speed 6.
Use a spoon and one wet hand to shape into 12 large round balls.
Place panko crumbs in a bowl. Roll each meatball to fully coat. Place on a tray and cover. Set aside in the refrigerator for at least 30 minutes or till ready to cook. I leave them overnight to develop a better flavour.
Pre-heat oven to 180C non-fan (160C) fan. Line an oven tray with baking paper.
Heat a little oil in a frying pan over a medium heat and fry the meatballs, a few at a time till golden in colour. Transfer to a tray and place in oven to finish cooking for about 15 minutes.
Serve hot with mashed potato, cranberry sauce and vegetables of your choice. I work on about 400 g of vegetables per person.
Or serve cold with salads of choice.