Turkey Meatballs | Recipe by sousvidetools.com
- COOK TIME: 20 mins
- PREP TIME: 20 mins
- DIFFICULTY: Easy
- SERVES: 4
500g Turkey mince
150g Chicken Livers (cleaned and chopped into mince)
150g Caul Fat Crepenet (soaked in cold water)
25g White Panko Breadcrumbs
2dspn Thyme (finely chopped)
3dspn Parsley (finely chopped)
50g Diced Pancetta
10g Roasted Garlic
200g Diced Onion
In a heavy bottom pan sweat off the onions and garlic in the butter until they are translucent with no colour.
Mix the turkey, chicken livers and pancetta together in a bowl.
Add the egg and mix in the parsley and thyme. Season with salt and pepper.
Check the seasoning by frying off one little patty.
Weigh the mix into 30g balls.
Drain the pigs caul off well and place on to a cloth, open it up to form a sheet.
Take each ball of meat and mould the crepenet around to completely cover.
Gently oil each ball and place on the grill over a gentle fire.
Cook until golden and just cooked through.
Serve with a spicy tomato relish and aged Parmesan shavings.