Chef : Paul Watters

From : Belfast Ireland

30 Years in the Hospitality Industry

Recipe Creator – Writer

Ingredients

The Meatballs 

500g lean turkey mince 

2 large onions (peeled and diced fine)

4 large apples (quartered, cored and diced)

2 sprigs of rosemary (picked off the stem and chopped)

2 cups of fine breadcrumbs 

2 tablespoons of butter 

2 tablespoons of Mr Frank’s tropical Sirrachi seasoning (Cajun spice alternative)

1 egg 

 Salt and pepper for seasoning 

1 200g of halloumi cheese (diced )

The Salad 

2 handful of sugar snaps (cooked and cooled down)

8 cherry tomatoes (halved)

1/4 of a cucumber (sliced)

1 red onion (sliced)

4 handfuls of mixed leaves 

The Coatings 

1 cup of breadcrumbs (mix 1 tablespoon of spice mix)

2 eggs beaten 

1 cup of plain flour 

The firecracker mayo 

1 cup of mayonnaise 

1/2 teaspoon of Mr Frank’s tropical Sirrachi seasoning (Cajun spice)

1/2 teaspoon of smoked paprika 

1/2 teaspoon of chilli flakes 

Salt and pepper to season 

Picked dill to garnish 

This dish may sound complicated but it is very Simple and satisfying. It can be used as a starter or a main dish and guarantee a family and friends favourite. And can be made a Day in advance.

Method

First off make a stuffing with apples, onion and rosemary. Melt the butter add the onion rosemary and a little seasoning and cook for a couple of minutes add the apples and cook for a further five on medium heat add  1 cup of breadcrumbs and mix well (my tip is to add a little water this will help bind them together). Once Stuffing is made allow to cool down. Once cooled down, add to the turkey mince and add the remaining ingredients except for the halloumi cheese.

Mix together the ingredients well 

Gather a meatball and shape it to the size of a ping pong ball. With your thumb, place a hole in the middle, place the cheese in the middle, and close over. Re-roll and repeat. Once they are done, get ready to coat. Get three separate bowls for the flour, egg, and breadcrumbs.Dip the balls into the flour, shake off any access flour, then the eggs, then the breadcrumbs.You can refrigerate for a day and cook them off or cook them right away by frying in a little oil in a medium-sized frying pan on medium to high heat for approx eight minutes until golden brown.

To Serve: Place the Salad in a large bowl or plate in the centre of the dish. Place the balls on top (my tip is to cut one in half to show the melted halloumi). Spoon some of the mayo on top, and sprinkle some of the spice on top. Then, they picked dill and served.