Bramley Apple Meatballs with Creamy Mash and Bramley Apple, Cranberry Sauce

Serves 4


For the meatballs:

1 Bramley apple, peeled, cored and grated

500g turkey thigh mince

1 white onion, finely chopped

1 tsp parsley (fresh, dried or frozen)

100g bread crumbs

1 egg, whisked

Salt and pepper to taste

1 tbsp sunflower oil


For the gravy:

30g butter

2 tbsp flour

400ml stock

1 tbsp Worcestershire sauce

30ml single cream (optional)


For the Bramley apple and cranberry sauce:

4 tbsp of apple sauce (see recipe) mixed with 4 tbsp cranberry sauce


  • Mix together the ingredients for the meatballs and roll into roughly 30 walnut sized balls
  • Heat a large non-stick frying pan over a medium heat, add a little sunflower oil and fry the meatballs in batches until cooked through. Remove the meatballs from the pan and set aside
  • To make the gravy, add the butter to the frying pan and melt. Sprinkle over the flour and stir cooking for 2 minutes. Gradually whisk in the hot stock and keep stirring until the gravy has thickened. Add the Worcestershire sauce, and season to taste. Pour in the cream, if using, and whisk
  • Combine the Bramley apple sauce and cranberry sauce
  • Serve the meatballs on a bed of creamy mashed potato, pour over the hot gravy and serve with the Bramley apple and cranberry sauce on the side
  • Top meal prep tip

    Double up on meatball quantities and keep some pre-cooked in the freezer – simply thaw throughout the day and reheat in the evening