Method

Winner winner turkey meatball dinner. Keep these delicious meatballs turning on the Kasai Grill for a crispy caramelised finished. Serve with a spicy tomato relish and oodles of Parmesan cheese.

The Meatballs

• In a heavy bottom pan sweat off the onions and garlic in the butter until they are translucent with no colour.
• Mix the turkey, chicken livers and pancetta together in a bowl.

  Add the egg and mix in the parsley and thyme. Season with salt and pepper.

• Check the seasoning by frying off one little patty.
• Weigh the mix into 30g balls.
• Drain the pigs caul off well and place on to a cloth, open it up to form a sheet.
• Take each ball of meat and mould the crepenet around to completely cover.
• Gently oil each ball and place on the grill over a gentle fire.
• Cook until golden and just cooked through.
• Serve with a spicy tomato relish and aged Parmesan shavings.