Turkey Meatball Bake

Turkey Meatball Bake

Got leftover veg from your Sunday dinner? Don’t throw them out - turn them into a Turkey meatball masterpiece!


Step 1
  • Pre-heat oven to gas mark 6, 200°C, fan 180°C. Mix and mash all meatball ingredients except the oil and season well with salt and pepper before shaping into small meatballs
Step 2
  • Add 2 tbsp of oil to a pan over a medium-high heat and brown the meatballs in batches - set aside.
Step 3
  • Add 2 tbsp of oil to an oven-proof non-stick pan on a medium-high heat and fry the garlic and onions for a few mins until translucent and fragrant. Add the potatoes and fry for a further 5 mins. Add the tomatoes and chicken stock before simmering for 5 mins. Taste and add a dash of salt and pepper as needed.
Step 4
  • Whilst simmering away, make your cheese sauce! Add your butter to a non-stick pan over a medium heat. Add your flour and stir, before adding your Cravendale bit by bit, stirring as you go to create a creamy sauce. Reduce to a low heat, add 100g of your Cheddar, a pinch of salt and pepper and stir through until melted before removing from the heat.
Step 5
  • Nestle your meatballs into the tomato sauce, drizzle with your cheesy sauce (you may not need all of it) and a further scattering of Cheddar and bake in the oven for 25 minutes.
Step 6
  • Remove from the oven, serve with crusty bread and get dunking!

When making your cheese sauce, if it becomes a bit claggy add a little more Cravendale to loosen.


For the meatballs
Turkey mince
200 g
Leftover oven roasted vegetables,finely chopped (eg carrots, parsnips, cauliflower, sweet potato, courgette etc)
300 g
Large egg
Panko breadcrumbs
50 g
Dried mixed Italian herbs
2 tbsp
Olive oil
2 tbsp
For the sauce
Olive oil
2 tbsp
Garlic cloves (minced)
Small red onion (finely chopped)
Large potato
Chopped tomatoes
800 g
Chicken stock Pot
For the cheese sauce
50 g
Plain flour (heaped)
1 tbsp
Arla Cravendale Semi-skimmed milk
200 ml
Arla® LactoFREE Cheddar
125 g
To serve (optional)
Crusty bread for dripping