Turkey meatballs with Creamy Blue dip

Name: Turkey meatballs with Creamy Blue dip
Total time: 30 min
Ingredients: 8 brussel 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

Cook 30 min 5 servings

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

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ingredients

8 brussel 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

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.