Instructions

Chop onion and garlic into a fine brunoise. Sauté in olive oil in a non-stick Magefesa frypan. Place minced turkey, onion, chopped garlic, eggs and the crumb of bread previously soak in milk in a Magefesa blender. With the mixer attachment on, process until ingredients are well incorporated. Season with salt, pepper and finely chopped parsley and shape mixture into meatballs. Batter meatballs in the flour and fry in an Magefesa frypan with abundant olive oil. Drain on kitchen paper towel. Set aside. Place sugar and sherry vinegar in a Magefesa non-stick casserole and cook until you get a light golden brown caramel sauce. Cover with orange liqueur. Cook for a few seconds over high heat until reduced. Add orange and lemon juices and bring to a boil. Add beef stock. Cook about 5 min  Add fried meatballs to sauce and cook briefly over low heat. Serve with sweet potato and cauliflower puree.

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