You’ll Need
For the Turkey Meatballs
500g turkey mince
50g fresh breadcrumbs, 1 egg, 1 small onion, finely diced
2 garlic cloves, crushed, 1 tsp dried sage
1 tsp dried thyme, 1 tsp onion powder
1 tsp sea salt, ½ tsp cracked black pepper
1 tbsp chopped fresh parsley
For the Gravy
25g butter
1 small onion, thinly sliced
1 tbsp plain flour
400ml turkey or chicken stock
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp dried thyme
Salt
Cracked black pepper
Optional but Dangerous
Creamy mashed potatoes
Stuffing balls
Crispy fried onions
Buttered green beans
Fresh cranberry sauce
Method
Preheat your air fryer to 190°C.
In a large bowl, combine the turkey mince, breadcrumbs, egg, diced onion, garlic, sage, thyme, onion powder, salt, pepper and parsley.
Mix until just combined, then roll into 16 evenly sized meatballs.
Arrange the meatballs in the air fryer basket with a little space between each one.
Air fry for 10–12 minutes, turning halfway through, until lightly browned and cooked through.
Meanwhile, melt the butter in a saucepan and gently cook the sliced onion until soft and lightly caramelised.
Stir in the flour and cook for 1 minute.
Gradually whisk in the turkey stock until smooth.
Stir in the Worcestershire sauce, Dijon mustard, thyme, salt and pepper.
Simmer until the gravy thickens.
Transfer the cooked meatballs into a foil tray or ovenproof dish, pour over the hot gravy and return to the air fryer for 4–5 minutes at 180°C, allowing the meatballs to soak up all that rich flavour.
Serve immediately over creamy mashed potatoes with plenty of extra gravy.