Poultry balls with sage

Name: Poultry balls with sage
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 3 Shallots; 6 discs Toast; 3 Stem(s) Sage; 600 g Poultry mince; 1 egg (size M); 1 TABLESPOON Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4-5 Tbsp Oil; 200 g Double cream cream cheese; 2 TEASPOONS Curry Powder; 4-5 Tbsp Whole milk yoghurt; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

3 Shallots
6 discs Toast
3 Stem(s) Sage
600 g Poultry mince
1 egg (size M)
1 TABLESPOON Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4-5 Tbsp Oil
200 g Double cream cream cheese
2 TEASPOONS Curry Powder
4-5 Tbsp Whole milk yoghurt
7-10 Tbsp wooden skewers

Directions

1
Peel the shallots and dice them very finely. Soak the toast in cold water. Wash sage, shake dry, pluck off leaves and chop finely. Knead minced meat, shallots, sage, squeezed toast, egg and mustard. Season mixture with salt, pepper and paprika
2
Form approx. 24 small balls from the mass. Heat the oil in a pan. Fry the meatballs for 8-10 minutes while turning. Mix cream cheese, curry and yoghurt to a smooth cream, season with salt and pepper. Put the meatballs on wooden skewers and serve with the curry cream