Leftover turkey meatballs with roasted tomato sauce

Cold meats and pickles are always a treat on Boxing Day but if you find that there is still plenty of turkey to spare afterwards, try using up some of the meat with this canape suggestion.

Inspired by Yotam Ottolenghi, these are very quick and easy to make and believe us, they won’t last long.


500g leftover turkey breast meat

50g fresh breadcrumbs

1 free range egg

2 spring onions, finely chopped

2 tbs finely chopped parsley

2 tsp ground cumin

1 tsp salt

Olive oil, for frying

For the roasted tomato sauce

4 large tomatoes

3 tbs olive oil

1 garlic clove

1 tsp salt

½ tsp chilli flakes

2 tbs sweet chilli sauce

2 tbs red wine or cider vinegar


Begin with the sauce by heating your oven to 200°C. Place the tomatoes on a tray, coat them with 2 tbs of the olive oil and the salt and roast in the oven for 40 minutes, until the skins have blackened and the tomatoes are soft.

Place in a blender with the rest of the ingredients, skins included and blitz to make a sauce. Check for seasoning and set to one side.

For the turkey balls, chop up the turkey breast finely and place into a bowl with the breadcrumbs, egg, spring onions, parsley, cumin and salt and mix together.

With wet hands, shape the turkey mix into golf balls and place them on a plate and into the fridge to firm up for 30 minutes.

When ready to cook, heat some oil up in a frying pan and brown off the turkey balls, cooking in batches so that they don’t crowd the pan.

Transfer to the oven at 200°C and finish cooking them for another five minutes.

Serve warm or cold, with the roast tomato sauce on the side.

Turkey meatballs with sweet chili sauce

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