Turkey meatballs with chesnut mushrooms

Turkey meatballs with chestnut mushrooms 

Once more meatballs for dinner time. This time with turkey mincemeat which makes it less fatty and more healthy. We can't stop eating them.

Every time I cook these meatballs they start to disappear so quick!!
You can do the meatballs either with turkey mincemeat like this one or with chicken mincemeat or pork mixed with beef mincemeat. 

The method will be the same in any case, which is preparing the meatballs mixture, forming the balls, coating them in flour, and frying. Then make the sauce into a big pot or cocotte, I use my @staub cocotte which I treasure since I have it for the best recipes cooked at a slow pace. Cook at low-medium temperature for 30 minutes.

What do you need:

✅ Staub round Cocotte or a medium casserole at least 26cm diameter 

✅ 1 large mixing bowl

✅ 1 small bowl

✅ 1 chef knife and a chopping board

Ingredients:

For the meatballs:

✔1kg turkey mincemeat

✔1tbsp breadcrumbs

✔1 tsp garlic powder

✔1 beaten egg

✔Parsley and a pinch of salt

For the Sauce:

✔250g chestnut mushrooms chopped

✔1 onion chopped

✔1 leek chopped

✔1 crushed garlic

✔1 cup Jerez Pedro Jimenez Palo Cortado

✔300ml water or stock

✔1tsp pimentón de la Vera or paprika

✔1 Bay leave

✔1 tsp flour

✔Olive oil AOVE

Method: 

• Start preparing the meatballs, mix well all the ingredients into a bowl, form the meatballs with your hands and sear them with flour. I like to use a small bowl to coat the meatballs with the flour as it is more convenient and less messy.

• Heat some olive oil in the cocotte, at medium temperature always, as being a iron casserole it will take very high temperatures and there is no need for high temperatures on this recipe.

• Fry the meatballs in batches so you can flip them one by one and they have a bit of space in the cocotte when frying.

• Set them apart to rest. 

• Dice the onion and the leek and chop the mushrooms in similar pieces. 

 

• In the same oil poach the vegetables and add crushed garlic, you can add more oil at this point if you need. 

• Once poached add the mushrooms and cook them all together. 

• Add the flour and mix well, then add the paprika, the bay leaf, and the Jerez wine.  Reduce the sauce for about 3minutes, then add the meatballs again and the stock or water instead and cook for about 20-25 minutes at slow temperature with the lid on.

• What we are looking now when using a cocotte like this, is that all the juices and flavours integrate with the sauce and meatballs.

• Check the sauce and season with salt if needed before finishing.

• We normally like to accompany the meatballs either with a bowl of simple rice sauteed with garlic or fries or a slice of sourdough and obviously a good red Spanish Rioja wine.