Ingredients

• 250g/9oz turkey mince
• 100g/3½oz breadcrumbs
• 1 tbsp fresh chopped thyme
• 1 egg
• beaten
• salt and freshly ground black pepper
• 1 tin chopped tomatoes
• 1 small bunch thyme
• leaves picked
• 1 tbsp tomato purée
• ½ onion
• chopped
• salt and freshly ground black pepper
• 1 garlic clove
• sliced
• 1 tbsp fresh chopped thyme
• 55g/2oz butter
• 100ml/3½fl oz chicken stock
• 100g/3½oz sweet potato
• sliced into thin rounds

Directions

• For the turkey balls
• place all of the ingredients into a large bowl and mix together well. Divide the mixture into two
• shape into balls and place in the fridge
• while you make the sauce.
• For the sauce
• place all of the ingredients into a deep frying pan over a medium heat. Bring to the boil and reduce the heat to a simmer for five minutes.
• Add the turkey balls and cook in the sauce
• turning occasionally. Poach for 15 minutes
• or until the turkey balls are cooked through.
• Meanwhile make the sweet potato fondant by placing all the ingredients into a small non-stick frying pan over a medium heat and cooking for ten minutes
• stirring occasionally.
• To serve
• turn out the fondant onto a plate. Top with the turkey balls and spoon over any extra sauce.