Turkey meatball, sweet and sour cranberry sauce, potato gratin


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


Recipe for 12 Tapas


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


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


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

Preparation time: 60 min

Preheat your oven at 400 °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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