Recipe: Minced turkey meatballs with apple and rosemary stuffing and melted halloumi cheese

500g lean turkey mince

2 large onions (peeled and finely diced)

4 large apples (quartered, cored and diced)

2 sprigs of rosemary (picked off the stem and chopped)

2 cups of fine breadcrumbs

2 tablespoons of butter

2 tablespoons of Mr Frank’s tropical Sirrachi seasoning (Cajun spice alternative)

1 egg

Salt and pepper for seasoning

1 200g of halloumi cheese (diced)

The Salad

2 handfuls of sugar snaps (cooked and cooled down)

8 cherry tomatoes (halved)

1/4 of a cucumber (sliced)

1 red onion (sliced)

4 handfuls of mixed leaves

The Coating

1 cup of breadcrumbs (mix 1 tablespoon of spice mix)

2 eggs beaten

1 cup of plain flour

The Firecracker Mayo

1 cup of mayonnaise

1/2 teaspoon of Mr Frank’s tropical Sirrachi seasoning (Cajun spice)

1/2 teaspoon of smoked paprika

1/2 teaspoon of chilli flakes

Salt and pepper to season

Picked dill to garnish

This dish may sound complicated but it is very simple and satisfying. It can be used as a starter or a main dish and guarantee a family and friends favourite. (And can be made a day in advance)

Firstly, make a stuffing with apples, onion and rosemary.

Melt the butter, add the onion, rosemary and a little seasoning. Cook for a couple of minutes, add the apples and cook for a further five on medium heat .

Add 1 cup of breadcrumbs and mix well (my tip is to add a little water this will help bind them together)

Once Stuffing is made allow to cool down. Once cooled down, add to the turkey mince and add the remaining ingredients except for the halloumi cheese. Mix together the ingredients well.

Gather a meatball and shape it into the size of a ping pong ball. With your thumb, place a hole in the middle, place in the cheese and close over. Re-roll and repeat. Once they are done, get ready to coat.

Get three separate bowls for the flour, egg, and breadcrumbs. Dip the balls into the flour, shake off any excess flour, then the eggs, then the breadcrumbs. You can refrigerate for a day or cook them right away by frying in a little oil in a medium-sized frying pan on medium to high heat for approx eight minutes until golden brown.

To Serve: Place the salad in a large bowl or plate in the centre of the dish. Place the balls on top (my tip is to cut one in half to show the melted halloumi). Spoon some of the mayo on top and sprinkle some of the spice on top. Finally add the picked dill and serve!

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