Brie and Cranberry Meatballs
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g 2% fat turkey mince
- • 1/2 medium red onion, (peeled and finely diced)
- • 1 tsp garlic granules
- • 1 tsp dried thyme
- • 25 dried cranberries
- • salt and freshly ground black pepper, (to taste)
- • low-calorie cooking spray
- • 1/2 medium red onion, (peeled and finely diced)
- • 2 garlic cloves, (peeled and crushed)
- • 1 carrot, (peeled and finely diced)
- • 1 stick celery, (finely diced)
- • 200 g passata
- • 400 g chopped tomatoes
- • 1 tbsp tomato puree
- • 1 tbsp cranberry sauce
- • 1 tbsp Henderson's relish
- • 1 tsp dried thyme
- • 150 ml boiling water
- • 1 vegetable stock cube
- • 25 g dried cranberries
- • 50 g brie (rind removed), (chopped into chunks)
- • 10 g parsley, (finely chopped)
Preparation Steps
In a bowl, combine the meatball ingredients seasoning with salt and pepper (to taste). Mix together using your hands, then divide and shape into 16 meatballs.
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the meatballs for 5 minutes, until browned on all sides. Remove the meatballs from the pan and set aside
Preheat the oven to 180ºC.
Re-spray the pan with low-calorie cooking spray. Add the onion, garlic, carrot, and celery. Fry for 5 minutes.
Pour in the passata, chopped tomatoes, tomato puree, cranberry sauce, Henderson's relish, and thyme. Add the stock cube to the water, then pour the mixture into your pan.
Season to taste with salt and pepper, then stir through the dried cranberries.
Nestle the meatballs into the sauce, then cover with a lid, and cook in the oven for 45 minutes.
Remove from the oven and add the chunks of brie. Return to the oven without the lid for 5-10 minutes, until melted and turning golden brown around the edges. Sprinkle over the parsley, and serve.