- Turkey meat – finely chopped or minced
- 6 finely chopped or minces slices of Parma ham
- Good handful of freshly grated Parmesan cheese
- Finely chopped rosemary or sage
- Madeira or Marsala wine
HOW TO DO IT
Add the Parma ham to the turkey. It is important to leave the fat on, as this lubricates the turkey as it cooks.
Add the Parmesan cheese, salt, pepper and rosemary or sage.
Shape the meat in to snooker ball sized spheres and fry in rapeseed oil until browned all over. Cook thoroughly for around 15 minutes, remove and reserve.
Deglaze the pan with a little Madeira or Marsala wine, reduce down with a knob of butter and pour over the meatballs. Serve with rice or mashed potatoes.