Turkey Meatball Bake

Name: Turkey Meatball Bake
Yield: 4 servings
Ingredients: 200 g turkey mince; 300 g Leftover oven roasted vegetables,finely chopped (eg carrots, parsnips, cauliflower, sweet potato, courgette etc); 1 Large egg; 50 g panko breadcrumbs; 2 tbsp dried mixed Italian herbs; 2 tbsp olive oil; 2 tbsp olive oil; 3 garlic cloves (minced); 1 Small red onion (finely chopped); 1 Large potato; 800 g chopped tomatoes; 1 chicken stock Pot; 50 g butter; 1 tbsp plain flour (heaped); 200 ml Arla Cravendale Semi-skimmed milk; 125 g Arla® LactoFREE Cheddar; Crusty bread for dripping

Got leftover veg from your Sunday dinner? Don’t throw them out - turn them into a Turkey meatball masterpiece!

https://www.arlafoods.co.uk/recipes/turkey-meatball-bake/

Instructions

Step 1

Pre-heat oven to gas mark 6, 200°C, fan 180°C. Mix and mash all meatball ingredients except the oil and season well with salt and pepper before shaping into small meatballs

Step 2

Add 2 tbsp of oil to a pan over a medium-high heat and brown the meatballs in batches - set aside.

Step 3

Add 2 tbsp of oil to an oven-proof non-stick pan on a medium-high heat and fry the garlic and onions for a few mins until translucent and fragrant. Add the potatoes and fry for a further 5 mins. Add the tomatoes and chicken stock before simmering for 5 mins. Taste and add a dash of salt and pepper as needed.

Step 4

Whilst simmering away, make your cheese sauce! Add your butter to a non-stick pan over a medium heat. Add your flour and stir, before adding your Cravendale bit by bit, stirring as you go to create a creamy sauce. Reduce to a low heat, add 100g of your Cheddar, a pinch of salt and pepper and stir through until melted before removing from the heat.

Step 5

Nestle your meatballs into the tomato sauce, drizzle with your cheesy sauce (you may not need all of it) and a further scattering of Cheddar and bake in the oven for 25 minutes.

Step 6

Remove from the oven, serve with crusty bread and get dunking!

Enjoy!

Ingredients

For the meatballs

Turkey mince	200 g
Leftover oven roasted vegetables,finely chopped (eg carrots, parsnips, cauliflower, sweet potato, courgette etc)	300 g
Large egg	1
Panko breadcrumbs	50 g
Dried mixed Italian herbs	2 tbsp
Olive oil	2 tbsp

For the sauce

Olive oil	2 tbsp
Garlic cloves (minced)	3
Small red onion (finely chopped)	1
Large potato	1
Chopped tomatoes	800 g
Chicken stock Pot	1

For the cheese sauce

Butter	50 g
Plain flour (heaped)	1 tbsp
Arla Cravendale Semi-skimmed milk	200 ml
Arla® LactoFREE Cheddar	125 g

To serve (optional)

Crusty bread for dripping

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