Turkey, sage and pine nut meatballs

Turkey, sage and pine nut meatballs

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.