THIS is the time of year when there is leftover turkey in the fridge. What’s to be done with it? If you’ve had enough of cold slices with cold stuffing and cold bread sauce, it can be sliced and put in the freezer and used within a few weeks, or you can make a savoury white sauce and serve it as blanquette of turkey.
Alternatively, you could mince or finely chop brown and white turkey meat together and make turkey meatballs. This recipe was inspired by seeing one for beef meatballs which were cooked in tomato sauce.
Turkey meatballs in tomato sauce
500g minced turkey meat (cooked or raw)
2 tbsps of fresh wholemeal breadcrumbs
1 finely chopped sage leaf, or 1 tsp dried sage
Salt & black pepper
1 large egg, beaten
For tomato sauce
1 onion, chopped (approx. 200g)
1 clove of garlic, crushed
400g tin of chopped tomatoes
1 tsp maple syrup
Mix turkey and seasoning together in a bowl, add breadcrumbs and beaten egg, then, on a floured surface, shape the mixture into 20 balls.
Bring the sauce ingredients to the boil, lower the heat and carefully add the turkey meatballs in the sauce.
Cover and simmer gently for about 40 minutes, stirring from time to time.
Once cooked, place meatballs in warmed serving dish and cover with the tomato sauce.
If you prefer, you can use the same ingredients to make turkey burgers. Just use a tablespoon to make eight burger shapes and gently fry them, 10 minutes on each side, in a lightly oiled frying pan. See photo below.