Paul Watters, Executive Chef and Ravish Mag columnist, brings us this comfort-food twist: golden, cheesy meatballs bursting with flavour, served atop a crisp, colourful salad and drizzled with smoky, spicy mayo.
Perfect as a starter, a main, or a crowd-pleasing dish for family and friends. Bonus: it can be prepped a day ahead for stress-free entertaining
Ingredients
For the Meatballs
- 500g lean turkey mince
- 2 large onions, finely diced
- 4 large apples, diced
- 2 sprigs rosemary, chopped
- 2 cups fine breadcrumbs
- 2 tbsp butter
- 2 tbsp Mr Frank’s Tropical Sriracha seasoning (or Cajun spice)
- 1 egg
- Salt & pepper
- 200g halloumi, diced
For the Salad
- 2 handfuls sugar snaps, cooked & cooled
- 8 cherry tomatoes, halved
- ¼ cucumber, sliced
- 1 red onion, sliced
- 4 handfuls mixed leaves
For the Coatings
- 1 cup breadcrumbs + 1 tbsp spice mix
- 2 eggs, beaten
- 1 cup plain flour
Firecracker Mayo
- 1 cup mayonnaise
- ½ tsp Mr Frank’s Tropical Sriracha (or Cajun)
- ½ tsp smoked paprika
- ½ tsp chili flakes
- Salt & pepper
Garnish
- Picked dill
Method
1. Make the stuffing
Melt butter, then cook onions and rosemary with a pinch of seasoning for 2 minutes. Add apples and cook 5 more minutes. Stir in 1 cup breadcrumbs, adding a splash of water to bind. Cool completely.
2. Mix the meatballs
Combine the cooled stuffing with turkey, egg, seasoning, and remaining breadcrumbs.
3. Stuff with halloumi
Shape ping-pong-sized balls, make a hole, insert halloumi, and seal. Repeat.
4. Coat the meatballs
Set up bowls of flour, egg, and seasoned breadcrumbs. Dip each meatball in sequence. Chill or cook immediately.
5. Fry to golden perfection
Heat oil in a medium pan. Cook meatballs for 8 minutes, turning occasionally.
6. Toss the salad
Combine sugar snaps, tomatoes, cucumber, red onion, and mixed leaves.
7. Make the firecracker mayo
Mix all ingredients in a bowl. Adjust seasoning.
To Serve
Pile the salad on a plate, top with the golden meatballs (slice one to show that molten halloumi!) Drizzle with firecracker mayo, sprinkle a touch of spice, and finish with picked dill.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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