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Leftover turkey and ham meatballs with balsamic onions

By December 27, 2018 , ,

This time of year there will be leftovers and rather than the usual soup or curry, these meatballs will go nicely with a good tomato sauce and pasta. The main ingredient for the meatballs will depend on whether you have opted for turkey or ham or even both. The balsamic onions will make a great accompaniment to those leftover cheeses too!

Balsamic onions
1kg red onions - finely chopped
100ml balsamic vinegar
50ml port or madeira
Salt and pepper to taste
100g brown sugar
oil for frying

In a thick bottomed pan fry off the red onions until soft on a medium heat
Add the sugar and continue to cook on a medium heat until they start to caramelise
Increase the heat and add the balsamic and port and allow to boil for 1 minute
Decrease the heat and allow to cook and reduce until the mixture has thickened, keep stirring throughout otherwise the mixture will stick to the pot and you will have bitter burned bits
Once reduced and nice and thick add the seasoning, not too much salt as the mixture should have a nice sweet and sour tang
Allow to cool and then put in sterilised jam jars
Once opened keep in the fridge

250g turkey and 250g ham finely minced or 500g of turkey or ham dependent on which leftover you are using
100g balsamic onion 
2 eggs
100g breadcrumbs
20g dried oregano
Salt and pepper
Oil for frying

In a bowl mix the ingredients together, place in the fridge for an hour to allow the flavours to infuse
Form into golfball sized rounds and place back in the fridge for 30 mins to firm up
In a pan sear the meatballs in the oil until nicely browned on the outside place to one side while you prepare the tomato sauce

2 cloves garlic
20g finely chopped fresh thyme, parsley and rosemary
20g tomato puree
20ml extra virgin olive oil for frying
1 tin tomatoes
50ml passata
2-5g sugar to taste
Salt and pepper to taste
50g freshly grated parmesan to garnish

In a pan fry off the garlic on a low heat until soft and glossy
Add the tomatoes, passata and tomato puree and stir to combine
Add the herbs and sugar and stir through, cook for a further 5 minutes

To finish season with the salt and pepper

To finish the dish
Place the meatballs in the sauce and place a lid on the pan and cook for 15 minutes
Serve with your pasta of choice, I always like to serve with linguine or spaghetti

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