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Turkey meatballs, italian sauce, gratin dauphinois |

Brunch, Cheese, Vegetables and Fruits, Poultry

A simple and refined preparation, nice turkey meatballs, a tomato and basil sauce as well as a gratin Dauphinois.

Note

You can add slices of vegetables, ham, cheese or even bacon to the gratin Dauphinois if you want to change it up a bit.

Ingredients

Recipe for 4 servings

Turkey meatballs

400 Gr

Ground turkey

1 Unit(s)

Egg

100 Gr

Mascarpone cheese

1 Tsp

Salt

2 Unit(s)

French shallot

1 Pinch(es)

Nutmeg

30 Gr

Breadcrumbs

Gratin dauphinois

500 Gr

Yukon gold potatoes

250 Ml

Cream 35%

2 Clove(s)

Garlic

1 Pinch(es)

Nutmeg

Tomato sauce

4 Unit(s)

Italian tomatoes

1 Unit(s)

Onion

1 Unit(s)

Basil

2 Clove(s)

Garlic

60 Ml

Olive oil

Preparation time: 60 min

Preheat your four at 400 °F

Preparation

Peel and rince the potatoes. Finely slice them (3mm). Mince the garlic. Finelly slice the onion and french shallots. Cut the tomatoes into cubes.
Turkey meatballs

In a mixing bowl, combine all of the ingredients for the meatballs. Mix until smooth and well combined. Make 12-16 meatballs depending on preffered size. In a hot skillet with oil, sear the meatballs on atleast 2 sides and then transfer to the oven for 15-20 minutes to finish cooking them through.
Gratin Dauphinois

In a saucepot, bring the cream, garlic, nutmeg and a pinch of salt to a boil. In a baking dish, layer the potato slices on all of the surface as evenly as possible. Continue this process until you have used all of your potatoes. Pour the infused cream on top of the potatoes. Cook in the oven for 20-30 minutes.
Tomato sauce

In a saucepot with oil, sweat the onions and then add the garlic. Continue to cook for 30 seconds. Add the tomatoes and continue to cook for a few minutes. At the last minute, add the basil and blend with the help of a hand mixer. Season to taste with salt and pepper.