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Turkey meatballs, italian sauce, gratin dauphinois

Brunch, Cheese, Vegetables and Fruits, Poultry

A simple and refined preparation, nice turkey meatballs, a tomato and basil sauce as well as a gratin Dauphinois.


Recipe for 4 persons

Turkey meatballs

400 Gr
Ground turkey
1 Unit(s)
100 Gr
Mascarpone cheese
1 Tsp
2 Unit(s)
French shallot
1 Pinch(es)

Gratin dauphinois

4 Unit(s)
Yukon gold potatoes
250 Ml
Cream 35%
2 Clove(s)
1 Pinch(es)

Tomato sauce

4 Unit(s)
Italian tomatoes
1 Unit(s)
1 Unit(s)
2 Clove(s)
60 Ml
Olive oil
  • Butter
  • Salt and pepper

Preparation time: 60.00 min

Preheat your four at 400.00 °F

  • Preparation

    Peel and rince the potatoes.  Finely slice them (3mm).  Mince the garlic.  Finelly slice the onion and french shallots.  Cut the tomatoes into cubes.

  • Turkey meatballs

    In a mixing bowl, combine all of the ingredients for the meatballs.  Mix until smooth and well combined.  Make 12-16 meatballs depending on preffered size.  In a hot skillet with oil, sear the meatballs on atleast 2 sides and then transfer to the oven for 15-20 minutes to finish cooking them through.

  • Gratin Dauphinois

    In a saucepot, bring the cream, garlic, nutmeg and a pinch of salt to a boil.  In a baking dish, layer the potato slices on all of the surface as evenly as possible.  Continue this process until you have used all of your potatoes.  Pour the infused cream on top of the potatoes.  Cook in the oven for 20-30 minutes.

  • Tomato sauce

    In a saucepot with oil, sweat the onions and then add the garlic.  Continue to cook for 30 seconds. Add the tomatoes and continue to cook for a few minutes.  At the last minute, add the basil and blend with the help of a hand mixer.  Season to taste with salt and pepper.

You can add slices of vegetables, ham, cheese or even bacon to the gratin Dauphinois if you want to change it up a bit.

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