Great textured meatballs, a wonderfully fragrant indulgent butter sauce with a simple seasonal pumpkin bake and crunchy topping.
Makes: 12 to 15 balls
- 150g fresh breadcrumbs
- 50g full fat milk, from the fridge
- 300g minced turkey,
- 100g minced pork, 15% fat
- 2 cloves garlic, minced
- Small handful coriander leaf and stems, finely sliced
- 1 tsp dried methi leaves
- ½ tsp sea salt
- 1 medium organic egg
Butter 'Makhani' Sauce
Makes: Sauce for 15 balls
- 75g cashew nuts
- 175g hot water
- 15g ginger, no need to peel
- 75g butter
- 1 medium onion, diced
- 25g Green Saffron Turkey Delight blend or Crackin’ Curry Powder
- ½ tsp cayenne pepper
- 2 tblsp tomato paste
- 100g cream
- Set your oven to Gas mark 4, 180°C
- Mix the milk into the crumb. Set aside for 10 minutes then combine with all the other ingredients.
- Roll the mixture into slightly smaller than golf ball sized rounds, place onto a grease proof paper lined baking tray then bake for 25 to 30 minutes until only just cooked through. Set aside.
Butter 'Makhani' Sauce
- Soak the nuts in the hot water for 15 minutes. Then pop these and all the liquid into a food processor, add the ginger, blitz to a smooth paste. Set aside.
- Melt 25g of the butter in a large saucepan, when foaming add the onion and gently fry until soft but not coloured. Add the spice blend, cayenne pepper, stir for half a minute, then add the tomato paste and gently cook for about 8 to 10 minutes
- Add the nut paste, remaining butter, cream, stir well and continue to cook gently for 5 minutes.
- Add the meatballs into the sauce and gently cook for a final few mins, about 8 to 10 minutes.
- Slice up a small pumpkin into wedges, something like a Kombucha, Delicata or Turk's Head are my favourites a butternut squash is also fine. Rub with cayenne pepper, white pepper, salt, cumin and oil. Roast for about 35 mins until just wilting and soft.
- Toast and skin a good handful of hazelnuts, roughly chop, mix with lemon zest. Set aside.
- On a large, warmed platter place the meatballs to one side, coat with a little sauce. Pile up the pumpkin wedges to the other side, sprinkle with the zesty nuts, crumble over a square of paneer cheese, about 25g to 40g and serve (family style) with a jug of sauce to the side. Enjoy!