Turkey Balls with Beer Potatoes

Turkey Balls with Beer Potatoes

Preparation process

Add breadcrumbs, egg, cream, salt, pepper and ground sweet paprika to the turkey mince and mix to obtain a compact mass from which to form the meatballs. Fry them in an oiled pan, then transfer them to a plate and let rest. In the same oil, fry the sliced onions and put them into a fireproof dish.

Peel the potatoes, cut them into slices or chunks and season with the seasoning blend. Place them on the fried onions and pour over the beer. Add another 150 ml of water. Place the fried balls on top and cover the dish with aluminium foil. Bake in a ventilated oven at 200°C for about 40 minutes, then remove the foil and bake the dish for another 10 minutes.


The Best Seasoning Blend

You can prepare the seasoning blend for potatoes yourself and store it in a tightly closed jar. We recommend a blend of salt, ground sweet paprika, garlic powder, rosemary, ground pepper and a little corn flour.


Recipe is from PP cook book Smells like home, contributed by Brigita Selinšek, Slovenia.