30 Jan Christmas Turkey and Stuffing MeatballsPrint
Christmas Turkey and Stuffing Meatballs
Christmas lunch is one of my favourite meals of the year but it does require a huge amount of work. This delicious recipe gives you classic Christmas ingredients and flavours—turkey, sausage meat, sage and onion—with a fraction of the work. It’s easy to make, quick to prepare, and is packed with flavour. To make life even easier for yourself, instead of making meatballs, you can bake the mixture in a loaf pan like you would a meatloaf.
Fancy making the Christmas Lunch Bowl pictured above? Pair this recipe with my Maple Pancetta Brussels Sprouts and Maple Roasted Carrots and Parsnips. And if it’s the full Christmas experience you’re after, the only things you need to add are some roast potatoes and gravy.
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Meat
- 1 onion, grated
- 2 tsps dried sage
- 85 g fine breadcrumbs
- 1 tsp salt
- ¼ tsp freshly-ground black pepper
- 3 tbsps boiling water
- 1 large egg, beaten
- 500 g turkey mince
- 500 g good-quality pork sausage meat
To make the Christmas Lunch Bowl:
- Combine the onion, dried sage, breadcrumbs, salt and black pepper in a large mixing bowl, then stir in the boiling water and mix thoroughly.
- Add the beaten egg and stir to combine.
- Using your hands, work the turkey mince and sausage meat into the mixture. Be careful not to overmix; overmixing makes for dense, tough meatballs.
- To make meatballs: Roll into golf ball-sized meatballs. It helps to lightly oil your hands when doing this. Arrange the meatballs in a single layer on an oiled baking tray. Drizzle with olive oil and roast at 220℃ for 15 to 20 minutes, or until cooked through.
- To make a meatloaf: pack the meat mixture into a loaf pan. Bake at 180℃ for 1 hour, or until cooked through.