Poultry Recipes | Turkey Meatballs | Red Tractor

Poultry Recipes

Turkey meatballs with Potato Gnocchi Recipe

Satisfy your home cooked cravings with this turkey recipe which includes a big bowl of potato gnocchi and turkey meatballs to fill you up!

Serves: 4

Cooking Time:
45 mins

Ingredients: 

  • 400g turkey mince thigh
  • 40g bread crumbs
  • 1 egg
  • 2 tsp spice garam masala
  • 800g potatoes red large bakers
  • 80g flour pasta
  • 1 small egg
  • Pinch of salt
  • 15g cheese Blue Castello
  • 10g butter unsalted
  • 1tbsp wine white
  • 10g shallots, very finely chopped
  • 200ml double cream
  • ½ tsp chopped fresh parsley
  • ½ tsp  chopped fresh chevril
  • 1 tsp  chopped fresh chives
  • ½ tsp of thyme chopped
  • 50 ice cubes

Method:

For the gnocchi 

  1. Bake the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
  2. Place water to boil in a large pan.
  3. Get a large bowl ready with ice and plenty of cold water.
  4. Make well in centre of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in centre of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
  5. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished.
  6. Drop these pieces into boiling water and cook until they float (about 1 minute).  Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork.
  7. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off.
  8. Let sit several minutes in bath and drain from ice and water. Toss with 100g melted garlic butter or olive oil and store covered in refrigerator up to 48 hours until ready to serve.

For the meat balls

  1. Make the fresh breadcrumbs.
  2. Mix all the ingredients together and season with salt to taste.
  3. Form into 60 gram balls and roll in wetted hands to make round.
  4. Heat the olive oil in a non stick pan and fry the balls in small batches so they are well coloured. Remove from the pan and finish cooking in a the oven at 160c whilst making the sauce.

For the cream sauce

  1. In the same pan as the meat balls were cooked in, add the butter and sweat the chopped shallots until they are soft.
  2. Add the white wine and reduce by half before adding the cream. Reduce the sauce until it will cover the back of a spoon, add in the herbs.
  3. Add the meatballs to the sauce.

To serve, melt some butter and olive oil in a clean pan and fry the prepared gnocchi until lightly coloured and hot through. Place a portion into a warmed bowl and top with the meatballs and cream sauce. Enjoy!
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