Feed Your Family For £20...In A Hurry! The Cookbook

Turkey Meatballs in a Creamy Peppercorn Sauce

Thia dish caused a discussion between my sister and I. We were both cooking meatballs but I prefer a creamy sauce to her tomato based sauce and I think it works better with the milder taste of turkey. This is a lovely change to the usual and I'm sure you will agree with me lol. Its creamy richness has just the right amount of heat but if you like it a little spicier then by all means adjust it your preference by adding more peppercorns as the cream cheese takes some of the heat out of the dish. These meatballs are large so I cut them in half before serving and this makes them go further but you could use smaller ones, add a few more or even add 1 or 2 sausages into the sauce too. The choice is yours. Its also a 1 pan dish which is a great saver on the washing up 😀 Why not give this a try and let us know how you get on in the comments below. We love to hear your thoughts x

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Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 600 g Turkey Meatballs
 50 g Butter
 2 tbsp Plain flour
 400 ml Chicken stock
 2 tbsp Worcestershire sauce
 1 tbsp Chives
 1 tbsp Dried Garlic
 1 tsp Italian herbs
 3 tbsp Peppercorns
 1 tbsp Cream cheese
 200 ml Milk
 1 Handful of Parsley
 1 tsp Oil
1

Crush 1 tbsp of Peppercorns - leave the rest whole.
Chop the parsley

2

Heat the oil in the pan on a medium heat. Add the meatballs and fry for 5-8mns turning over every few minutes

3

You want them coloured- this adds flavour, but not cooked through. Set aside once browned to your liking.

4

Add the butter to the same pan as you want all that flavour from the meatballs, on a low/med heat. Add the flour and stir through.
Add the stock a little bit at a time as you continue to stir. It will be lumpy at 1st but will soon smooth out.

5

Once smooth add the Worcestershire sauce, Chives, Italian herbs and Garlic.
Stir through.
Add the whole and crushed peppercorns.
Add the milk.
Stir through.
Add the meatballs into the sauce.
Increase the heat a little and simmer for 25mns

6

Add the Cream Cheese. Stir through.
Taste and adjust the seasoning if needed- I added a little more stock and another tbsp of Peppercorns ( optional)
Add the Parsley and stir through. The longer you cook it the darker and thicker the sauce becomes so you may need to add a little more stock.

7

Serve hot with roasted new potatoes and mixed vegetables.
Rice or crusty bread would also work well.

8

Easy Swaps:-
Turkey for Pork/Beef
Worcestershire sauce for Balsamic vinegar.
Chives for onion salt.
Cream cheese for double cream.
Parsley for Coriander.
This can also be baked in the oven once you have made the sauce if you prefer. -200° for 20mns

Ingredients

 600 g Turkey Meatballs
 50 g Butter
 2 tbsp Plain flour
 400 ml Chicken stock
 2 tbsp Worcestershire sauce
 1 tbsp Chives
 1 tbsp Dried Garlic
 1 tsp Italian herbs
 3 tbsp Peppercorns
 1 tbsp Cream cheese
 200 ml Milk
 1 Handful of Parsley
 1 tsp Oil

Directions

1

Crush 1 tbsp of Peppercorns - leave the rest whole.
Chop the parsley

2

Heat the oil in the pan on a medium heat. Add the meatballs and fry for 5-8mns turning over every few minutes

3

You want them coloured- this adds flavour, but not cooked through. Set aside once browned to your liking.

4

Add the butter to the same pan as you want all that flavour from the meatballs, on a low/med heat. Add the flour and stir through.
Add the stock a little bit at a time as you continue to stir. It will be lumpy at 1st but will soon smooth out.

5

Once smooth add the Worcestershire sauce, Chives, Italian herbs and Garlic.
Stir through.
Add the whole and crushed peppercorns.
Add the milk.
Stir through.
Add the meatballs into the sauce.
Increase the heat a little and simmer for 25mns

6

Add the Cream Cheese. Stir through.
Taste and adjust the seasoning if needed- I added a little more stock and another tbsp of Peppercorns ( optional)
Add the Parsley and stir through. The longer you cook it the darker and thicker the sauce becomes so you may need to add a little more stock.

7

Serve hot with roasted new potatoes and mixed vegetables.
Rice or crusty bread would also work well.

8

Easy Swaps:-
Turkey for Pork/Beef
Worcestershire sauce for Balsamic vinegar.
Chives for onion salt.
Cream cheese for double cream.
Parsley for Coriander.
This can also be baked in the oven once you have made the sauce if you prefer. -200° for 20mns

Turkey Meatballs in a Creamy Peppercorn Sauce

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