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Turkey meatball, sweet and sour cranberry sauce, potato gratin

Poultry

A generous turkey meatball with grilled breadcrumbs served on a cheddar cheese potato gratin. All is enhanced with a sweet and sour cranberry sauce.

L'idée déco

Make sure to put the proper quantity of salt, for ground meat it's 14g of salt per kg.

Ingredients

Recipe for 12 Tapas

Gratin

600 Gr
Yukon gold potatoes
3 Clove(s)
Garlic
1 Knob
Nutmeg
400 Ml
Cream 35%
150 Gr
Old cheddar

Meatball

500 Gr
Ground turkey
30 Gr
Breadcrumbs
1 Unit(s)
Onion
4 Pinch(es)
4 spices powder
1 Unit(s)
Egg
7 Gr
Salt

Sauce

250 Ml
Veal demi-glace
50 Gr
Dried cranberries
100 Ml
White balsamic vinegar
50 Ml
Maple syrup
1 Unit(s)
Shallot
  • Butter
  • Salt and pepper

Preparation time: 60.00 min

Preheat your oven at 400.00 °F

  • Prep

    Cisel the onion and the shallots. Chop the garlic.

    Peel the potatoes and dice them (1cm cubes).

    Grate the cheddar cheese.

    Grill the breadcrumbs in the oven for 5 minutes on a baking tray.

  • Meatball

    In a bowl, mix the onion with turkey meat, egg, salt, breadcrumbs and the 4 spices blend. Use your hands or mixer for at least 1 minute.

  • Gratin

    Bring the cream to a boil with a pinch of salt, the garlic and a bit of nutmeg. Put the potatoes in a baking dish and pour the cream on it.

    Cover with the cheddar and bake for 30 minutes. Use the tip of a knife to make sure your potatoes are cooked.

  • Sauce

    Brown the shallots with a spoon of butter, add the cranberry, the white balsamic vinegar and the maple syrup.

    Cook for 5 minutes at low heat and add the veal demi-glace. Let simmer for 5 minutes and mix with a blender.

Make sure to put the proper quantity of salt, for ground meat it's 14g of salt per kg.

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