Giorgio Locatelli'S Turkey Meatballs In Sweet And Sour Sauce - cooking recipe

Ingredients

59 g day old dry country bread
2 tablespoons milk
300 g cooked turkey, minced
200 g boiled potatoes, mashed
50 g parmesan cheese, freshly grated
2 small eggs
1 garlic clove, crushed
25 g parsley, chopped
1 small lemon, zest of, grated
100 g dry white breadcrumbs
100 ml sunflower oil
Sauce
200 ml olive oil
2 juniper berries
2 bay leaves
2 white onions, thinly sliced
100 ml white wine vinegar
50 g sultanas, soaked in warm water for 10 minutes, then drained

Preparation

Cut off the crusts from the bread and soak the bread in the milk.
Meanwhile, put the minced turkey in a bowl with the potatoes and mix well. Add the parmesan, eggs, garlic, parsley, lemon zest and seasoning. stir well until the mixture comes together.
Squeeze out the soaked bread, add to the mixture and give it a good stir. Shape the mixture into 12 small balls and flatten them so they look like mini burgers. Chill for about 30 minutes.
Meanwhile, make the sauce. Put the olive oil in a pan with the juniper berries and bay leaves and heat gently to infuse the oil. Add the onions and cook for about 20 minutes, until soft, but now browned. Pour in the white wine vinegar and add the sultanas. Cook for 2 minutes longer. Remove from the heat and leave to cool.
Press the meatballs in the breadcrumbs to coat them. Heat the sunflower oil in a large frying pan, add the meatballs and fry gently for about 5 minutes on each side, until golden and cooked through.
Drain the meatballs on kitchen paper and place on a roasting tin or large shallow dish. Pour the sauce over the meatballs and leave to infuse for 1 hour before serving.