Preview

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.

Note

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 Pinch(es)

Nutmeg

350 Ml

Cream 35%

75 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

125 Ml

Veal demi-glace

30 Gr

Dried cranberries

50 Ml

White balsamic vinegar

30 Ml

Maple syrup

1 Unit(s)

Shallot

Preparation time: 60 min

Preheat your oven at 400 °F

Set up

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.