Turkey meatballs with a bit of apple, some ginger, and tarragon, are perfect as a main dish or as an appetizer. The apple cider glaze is rich with apple and Dijon, along with a hint of chili powder. They'll be a hit at your next party!
Ingredients
3 lbs ground turkey
1 small apple peeled and finely chopped
2 tsp cardamom
2 tsp ground nutmeg
2 tsp ground ginger
1 tbsp garlic powder
3 tbsp dried tarragon; 2 tbsp if fresh
1 1/2 tbsp Dijon mustard
1/2 of a large onion, grated
2 tbsp honey ginger balsamic, or other balsamic of your choice
2 tsp Worcestershire sauce or aminos
3 egg yolks
tt salt and pepper
SAUCE:
20 oz apple cider or juice
1 cup brown sugar
tt salt and pepper
2 tsp ground ginger
1 tsp nutmeg
3 tsp arrowroot powder
3 tsp room temp water (not hot)
1-2 tsp chili powder
tt lime juice
tt salt and pepper
tt Dijon
fresh cilantro, chopped
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F. In a large bowl, add all meatball ingredients together. Mix carefully. Use a scoop to create gently packed meatballs and put in a rimmed baking sheet. Cook your taster meatball in a saute pan to check seasoning and flavour. Adjust seasoning as desired. Place in the oven until cooked to 165F. Depending on size this may take 15-20 minutes. Be sure and check at the 12 minute mark.
2. Meantime, while your protein is cooking, prepare your sauce: In a large pot, add the juice, brown sugar, ginger, and nutmeg, then bring to a moderate boil. Stir occasionally. It tends to get rather frothy; hence the larger pot. It takes a good 12 minutes to reduce.
3. Once the fluid has reduced by half, lower heat and add the combined arrowroot/water paste. Stir in, it does not need to boil. It will thicken in a couple minutes. Now add chili powder, lime juice, salt and pepper, and Dijon to taste. Garnish with fresh cilantro if desired.
3. Pour over meatballs and serve warm.
Susie's Tips and Tricks
If you use extra lean ground turkey, add a bit of olive oil to the meatball mixture.
Are you out of apples but have applesauce? Use it. I'd say around 1/2-3/4 cup.
If you don't have tarragon, use dried basil or fresh thyme.
This recipe can easily be halved.
Modify the size of the meatballs and they make wonderful appetizers.
Arrowroot is a perfect thickener for this sauce, as it stays clear and glossy. You can use cornstarch; just use approximately 2 tsp arrowroot-2 tbsp cornstarch
You may have orange juice on hand, substitute!
If you like a very spicy glaze; use hot sauce!
If you don't measure (as I don't! LOL!) You can add more arrowroot/water paste if necessary.
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