This recipe came about after Christmas this year while sailing down the east coast of Australia. My son, Jedd, started it all by saying he would make a turkey and camembert crumbed meatball. Dwayne then piped up that he would also make a crumbed meatball. It soon became known as the “crumbed-ball-off”. All three of us were going to make a crumbed meatball and pick the best one. The winner was not going to have to cook for a week.
The “crumbed-ball-off” never happened as Jedd flew back to Adelaide sooner than expected. However, since I had lots of leftover Camembert cheese and cranberry sauce, I decided to do Jedd’s crumbed turkey balls. I came up with this recipe. We enjoyed it as a meal for dinner, but I also think it would be great finger food!
For the Turkey Balls Stuffed with Camembert
1 clove of garlic, very finely chopped
1 teaspoon of white pepper
1 1/2 tablespoons of fresh sage, finely chopped
1 teaspoon garlic salt
1 spring onion finely sliced
1 1/2 cups fine bread crumbs
100g Camembert cheese, cut into 1cm cubes
Oil for deep frying
Mix the turkey mince, white pepper, sage, garlic salt and 1/2 cup of bread crumbs.
Take a spoon full of mince, place it on your palm and flatten it into a flat round shape. Place a piece of camembert in the centre and shape the mince around it. Roll into a smooth ball. Coat with bread crumbs.
Cover and refrigerate for one hour.
In the meantime, make the cranberry sauce.
For the Cranberry Red Wine Sauce
1 clove of garlic, very finely chopped
1 cup red wine
1/2 cup cranberry sauce (I used Ocean Spray whole cranberry sauce)
1/2 cup chicken stock
1/2 tsp fresh sage, very finely chopped
In a small saucepan, lightly sauté the garlic, add the red wine and cook to reduce it by half. Add the chicken stock and reduce it by half again. Add the cranberry sauce and cook until it thickens slightly and has reduced a little more. It will thicken more as it cools.
Cook the turkey balls
Heat the oil in a deep fryer or a saucepan to 190c. Add the balls in batches when the oil is at the correct temperature. Fry for 3-4 minutes until golden brown. Remove the turkey balls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
Serve the turkey balls with cranberry sauce.
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