Cooking with Cash-Wa Episode 8 Thanksgiving Turkey Meatballs
FARGO, N.D. (Valley News Live) - Want to have all the thanksgiving flavors without the work? Then then these meatballs are for you, especially if you are planning an informal gathering and you’re not into roasting a whole turkey. Loaded with fresh vegetables, herbs, and seasonings with a little surprise. Serve with Hard Cider Gravy or use as an appetizer glazed with Sriracha Hot Honey Glaze (see recipes). MAKE AHEAD: meatballs can be cooked and refrigerated for up to 7-days or 30 days frozen.
· 2 lbs. ground turkey (or 1 lb. Ground Turkey and 1 lb. Ground Pork)
· 6 oz stuffing mix
· 2 large eggs
· 4 tablespoons butter
· ½ onion, finely minced
· 2 ribs celery, finely minced
· 2 cloves fresh garlic, minced
· ½ container mushrooms, finely minced
· 1 tablespoon each, fresh thyme, rosemary, and sage, chopped fine
· 1/3 cup dried cranberries (optional)
· 1 teaspoon salt
· ¼ teaspoon white pepper
Mince the onion, celery, garlic, mushrooms and chop the fresh herbs. Melt butter in large saute pan over medium-low heat. Add all the minced vegetables and cook without color until soft. Remove from heat and cool in refrigerator, about 20 minutes.
Add the turkey, herbs, cranberries, salt and white pepper. Mix all the ingredients using your hands or a stand mixer fitted with the paddle attachment. Allow the mixture to rest for 30 minutes in the refrigerator.
Meanwhile, preheat oven to 375° F and line a baking sheet with foil. Lightly spray the foil with food release and gather a 2 oz food disher (3 ½ - inch diameter) for dinner size or ½ oz for appetizer (1″ diameter).
After the mixture has rested for 30 minutes, scoop and place meatballs on foil about 1″ apart. Bake dinner size meatballs for 20-25 minutes or until internal temperature reaches 165° F using a quick read thermometer. Bake appetizer size 1″ for 12-15 minutes or until internal temperature reaches 165° F.
For dinner sized meatballs, platter meatballs or place in crock pot and cover with Hard Cider Gravy. Garnish with fresh parsley and serve. For appetizer sized meatballs, toss with Cranberry Hot Honey Glaze and keep warm in crockpot or heated serving tray. Garnish with chopped parsley or cilantro.
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