Turkey meatballs with couscous in a spicy creamy-mustard sauce
Description
The dish is prepared without unnecessary complications. Make a piquant sauce by adding mustard to the cream. And there you have it—a new flavor is born, and a familiar dish takes on fresh new colors! Turkey fillet, celery and apples, couscous and cream. The meatballs are easy to prepare and turn out incredibly delicious. Serve the finished dish at the table.
Instructions
- 1
Step 1
Cut the turkey fillet into pieces and grind in a food processor or meat grinder together with the onion.
- 2
Step 2
Add the celery root and a piece of apple, and blend again until smooth. I always add the egg directly to the food processor bowl—this makes the mince especially smooth.
- 3
Step 3
Place the minced meat in a bowl, add the couscous and one teaspoon of wholegrain mustard. Also season the meat with salt and pepper to taste. Mix thoroughly.
- 4
Step 4
With wet hands, roll the mixture into small meatballs and place them in a greased ovenproof dish. Bake the meatballs in the oven at 200 degrees until a light golden crust forms.
- 5
Step 5
Mix the 10% cream with the remaining mustard, season with salt to taste, and add dried parsley. Remove the dish from the oven and pour the sauce over the meatballs. Bake at 150 degrees until the meatballs are cooked through and the sauce has thickened.
- 6
Step 6
Serve the meatballs hot, with fresh vegetables, drizzled with sauce.