Turkey meatballs with Creamy Blue dip

Name: Turkey meatballs with Creamy Blue dip
Total time: 30 min
Yield: 5 servings
Cuisine: Italian,French
Ingredients: brussel brussels sprouts, cooked and roughly chopped; 5 cooked chestnuts; 1 tbsp stock or gravy; 130 g turkeys; 1 tsp thyme leaves; 1 tbsp spicy chilli sauce (optional); 450 g sausage meat; salt; pepper; 150 g Castello® Creamy blue; 2 tbsp shallots, finely chopped; 150 ml sour cream; 1 tsp thyme leaves; salt; pepper

Total 30 min

This is a fantastic recipe for using up leftover turkey and the trimmings and is perfect for a party

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Ingredients

brussel brussels sprouts, cooked and roughly chopped

5 cooked chestnuts

1 tbsp stock or gravy

130 g turkeys

1 tsp thyme leaves

1 tbsp spicy chilli sauce (optional)

450 g sausage meat

salt

pepper

For the Blue cheese dip:

150 g Castello® Creamy blue

2 tbsp shallots, finely chopped

150 ml sour cream

1 tsp thyme leaves

salt

pepper

Preparation

Preheat your oven to 180C fan.

For the meatballs, place the brussel sprouts, chestnuts, stock, turkey, thyme leaves and hot sauce (if using) into a food processor and pulse until nely chopped and combined. In a bowl, mix the sausage meat and the contents of the food processor together with a wooden spoon. Season generously and mix again.

Take small amounts of the mixture and shape into balls. Place onto a lined baking tray sprayed lightly with oil, making sure they are spaced apart. Bake the meatballs for 12-15 minutes until cooked through and lightly browned.

To make the blue cheese dip, place all the ingredients into a food processor and whizz until you have a smooth, thick dipping sauce.

Serve the meatballs hot with the Castello Creamy Blue cheese dip.

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Turkey meatballs with Creamy Blue dip

Ingredients

For the Blue cheese dip:

Preparation

Preparation

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