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Turkey meatballs with Creamy Blue dip

Turkey meatballs with Creamy Blue dip

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

30 min 5 servings
Salty Vegetable


  • 8 brussel sprouts, cooked and roughly chopped
  • 5 cooked chestnuts
  • 1 tbsp stock or gravy
  • 130 g turkey
  • 1 tsp thyme leaves
  • 1 tbsp sriracha hot 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


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.