For the meatballs
- 400gturkey mince
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- ½ tsp salt
- 1 free-range egg
- 85g crisp crumbs
- small handful fresh dill, finely chopped
For the sauce
- 2 tbsp vegetable oil
- 3 tbsp plain flour
- 500ml chicken stock
- 1 tbsp miso paste
To serve
- mashed potatoes
- steamed green beans
- To make the meatballs, put the mince, onion, garlic, salt and egg in a large bowl. Mix until the egg is incorporated. Sprinkle in the crisp crumbs and dill and mix with your hands to an even mixture.
- Wet your hands, take a walnut-sized piece of the mixture and mould tightly into a ball. Repeat until all of the mixture is used up. Set the balls aside.
- Heat some oil in a saucepan over a medium heat and fry the balls, in batches, until golden brown. They should take about 4 minutes to cook through.
- To make the sauce, place the oil and flour in saucepan and gently cook for a few minutes. Pour in the stock, add the miso paste and whisk until there is a smooth, rich sauce that is packed with umami flavour.
- Add the meatballs back into the pan with the sauce and toss until coated and warmed through.Serve with the creamy mashed potato and green beans.
