Friday, November 26, 2010

Holiday Recipe Swap: Turkey Meatballs

This started with a Facebook post by Meris, a regular LTIR reader, whose brother made these amazing meatballs. I saw the photo and immediately said the world needs this recipe! Send it our way for the holiday virtual recipe swap, and Meris kindly did. I would include the photo but that is beyond my technological abilities. Trust me when I say you are going to want to make this right away. Everyone will be glad you did.

Thanksgiving Turkey Meatballs

(Approx 50 -1” balls)


1 pound ground turkey (breast meat is 93 to 97% fat free)
1 medium carrot grated
1 small onion grated
1 small white potato grated
1 cup fresh bread crumbs
½ cup chopped dried sweetened cranberries
¼ cup Turkey or chicken stock (optional if needed)
1 beaten egg
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoonb Worcestershire sauce
Salt & pepper to taste

gravy ingredients
1 bunch of scallions chopped
10 ounce package of mushrooms chopped
1 small onion chopped
5 garlic cloves chopped
½ cup cognac or brandy or red wine plus ¼ cup of cognac or red wine
4 tablespoons flour
2 cups Turkey or chicken stock
1 teaspoon Gravy Master
8 tablespoons extra virgin olive oil (use more if needed)

Line a large Jelly Roll pan or baking sheet with parchment paper. Heat oven to 425 degrees.

In a large bowl, thoroughly mix the meatball ingredients. Using a small scooper or tablespoon make into 1” sized meatballs and place on parchment paper lined baking sheet. Brush or spray a small amount of olive oil onto the surface of each meatball. Place baking sheet on middle rack in oven and bake for 20-25 minutes. Remove pan from oven and let cool to room temperature.

While meatballs are cooking, add 2 tablespoons olive oil to a large sauté pan, and sauté the chopped onion over medium heat until softened. Remove onion to a side bowl. Add 2 more tablespoons of olive oil and the chopped garlic and sauté for 1 minute over medium heat. Add mushrooms and cook until water has drained from the mushrooms. Add salt and pepper. Remove pan from heat and pour in cognac and ignite alcohol, return pan to heat and when flames disappear, remove mushrooms to side bowl. Add 2 TBS of olive oil to pan and sauté chopped scallions over medium heat for 2 minutes. Remove scallions to side bowl. Add remaining 2 tablespoons of olive oil to pan and 4 tablespoons of flour and stir into a paste and cook for 2 minutes over medium heat. Add more oil if needed. Slowly add turkey (or chicken) stock and stir constantly (use a wire whisk) to blend flour paste and stock. Continue to cook until the gravy begins to thicken (3-5 minutes). Add ¼ cup of cognac (or wine) and cook for 3 more minutes. Add salt and pepper to taste. Add the onions, mushrooms and scallions and cook over medium heat for 3-5 minutes. Taste test for seasonings and add more salt or pepper if needed.

Place the meatballs in a large cast iron or dutch oven pan and pour the gravy mixture over the meatballs. Cover and heat in oven or stove top until warmed through and then serve. Or refrigerate overnight and then reheat and serve.

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