In a large bowl, stir the breadcrumbs into the milk. Add the turkey, one of the egg yolks, sage and parsley. Season with salt and pepper and use your hands to mix it well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls.
Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over. Transfer to a plate.
Add the onion, carrot and celery to the same pan and cook for 15–20 minutes on a low heat, until tender but not coloured, stirring now and then. If the veg looks like it’s catching at any point, add a splash of water.
Add the meatballs, cabbage and stock. Simmer for 5–6 minutes, until the meatballs are cooked through (cut a turkey meatball in half if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the Parmesan.
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You will need
White bread 50g, blitzed into crumbs
Milk 1 tbsp
Cooked turkey 250g, finely chopped
Egg yolks 1-2
Fresh sage 1 tbsp, chopped
Fresh parsley 1 tbsp, chopped
Olive oil
Onion 1, peeled and finely diced
Carrot 1 large, peeled and finely diced
Celery stick 1, finely diced
Green cabbage 300g, shredded
Chicken stock 1l
Parmesan small handful, grated
Salt and pepper to season
Method
In a large bowl, stir the breadcrumbs into the milk. Add the turkey, one of the egg yolks, sage and parsley. Season with salt and pepper and use your hands to mix it well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls.
Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over. Transfer to a plate.
Add the onion, carrot and celery to the same pan and cook for 15–20 minutes on a low heat, until tender but not coloured, stirring now and then. If the veg looks like it’s catching at any point, add a splash of water.
Add the meatballs, cabbage and stock. Simmer for 5–6 minutes, until the meatballs are cooked through (cut a turkey meatball in half if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the Parmesan.
In a large bowl, stir the breadcrumbs into the milk. Add the turkey, one of the egg yolks, sage and parsley. Season with salt and pepper and use your hands to mix it well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls.
Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over. Transfer to a plate.
Add the onion, carrot and celery to the same pan and cook for 15–20 minutes on a low heat, until tender but not coloured, stirring now and then. If the veg looks like it’s catching at any point, add a splash of water.
Add the meatballs, cabbage and stock. Simmer for 5–6 minutes, until the meatballs are cooked through (cut a turkey meatball in half if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the Parmesan.
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