Frequently Asked Questions

Turkey mince can dry out quickly, so proper grilling technique is important:  

• Don't Overmix: Mix the meatball ingredients just until combined to prevent a tough texture.  

• Don't Overcook: Turkey cooks faster than beef. Grill to an internal temperature of 74°C. Use a meat thermometer to ensure they are cooked through but not dry.  

• Initial Sear, Then Indirect Heat (if possible): If using a grill with zones, sear quickly over direct heat to get good colour, then move to indirect heat to finish cooking evenly. For flat-top grills, cook at a moderate heat.  

• Resting: Allow the cooked meatballs to rest for a few minutes after grilling. This helps the juices redistribute, keeping them moist.  

• Adding Cheese at the End: As the recipe suggests, adding cheese towards the end helps keep moisture in and adds flavour without overcooking the meat.  

The versatility and adaptability of these meatballs make them a significant advantage on your menu, here’s how:  

• Pasta Dishes: Serve the truffle meatballs with a rich tomato sauce over pasta for a gourmet main course.  

• Platters/Sharing Boards: Offer them as part of a larger sharing platter with dips and crudités.  

• Salad Topper: Slice and serve warm over a fresh green salad with a light vinaigrette for a lighter meal.  

• Main Course: Serve larger versions of the meatballs with a side of creamy mashed potato or polenta and a rich jus for a more substantial main.  

• Pizza Topping: Use crumbled truffle meatballs as a premium topping for a gourmet pizza.  

Pre-preparation is key for efficiency:  

• Hollandaise Base: The shallot and vinegar reduction can be made a day in advance and stored in the fridge.  

• Poached Eggs: As mentioned above, eggs can be poached, chilled in an ice bath, and gently reheated during service.  

• Spinach: Spinach can be washed, blanched, and squeezed of excess water ahead of time, then quickly wilted with butter to order.  

• Muffin Prep: Muffins can be pre-sliced and ready for toasting.  

• Garnishes: Chives can be chopped and stored.  

For perfectly poached eggs every time:  

• Fresh Eggs are Key: Always use the freshest eggs available; their whites hold shape better.  

• Vinegar, Not Too Much: A splash of white wine vinegar (as per recipe) helps the whites coagulate quickly, but too much can impart a flavour.  

• Simmer, Don't Boil: Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.  

• Ice Bath & Reheating: Poach eggs slightly ahead of service, then plunge them into an ice bath to stop cooking. For service, gently reheat them in warm (not hot) water for 30-60 seconds. This allows for consistent quality and reduces pressure during peak times.  

If you're looking for alternatives to traditional hollandaise sauce, there are several delicious options that can offer similar richness:  

• Cheese Sauce (Mornay Sauce): A classic Mornay sauce, typically made with Gruyère or other cheeses, provides a rich, creamy, and savoury alternative.  

• Faux Hollandaise (Yoghurt/Mayonnaise-based): For a lighter, egg-free option, a "faux" hollandaise can be created using Greek yoghurt and mayonnaise, often mixed with lemon juice and a touch of Dijon mustard.  

• Crème Fraîche or Greek Yoghurt: For a simple, tangy, and creamy dollop, crème fraîche or Greek yoghurt can be excellent choices, especially when seasoned well.