On the Coals Turkey Meatballs I Kasai Grills

Ingredients

• In a heavy bottom pan sweat off the onions and garlic in the butter until they are translucent with no colour.
• Mix the turkey, chicken livers and pancetta together in a bowl. Add the egg and mix in the parsley and thyme. Season with salt and pepper.
• Check the seasoning by frying off one little patty.
• Weigh the mix into 30g balls.
• Drain the pigs caul off well and place on to a cloth, open it up to form a sheet.
• Take each ball of meat and mould the crepenet around to completely cover.
• Gently oil each ball and place on the grill over a gentle fire.
• Cook until golden and just cooked through.
• Serve with a spicy tomato relish and aged Parmesan shavings.
• 500g Turkey mince
• 150g Chicken Livers (cleaned and chopped into mince)
• 150g Caul Fat Crepenet (soaked in cold water)
• 120g Butter
• 1 Egg
• 25g White Panko Breadcrumbs
• 2dspn Thyme (finely chopped)
• 3dspn Parsley (finely chopped)
• 50g Diced Pancetta
• 10g Roasted Garlic
• 200g Diced Onion