Church bulletin announcement – “Miss Charlene Mason sang ‘I will never pass this way again’, giving obvious delight to the congregation.”
OK. So I fell off the wagon as far as bringing you a string of soup recipes. But this recipe simply cried out to be made. The fall of the year is turkey time in my book.
1 pound ground turkey – or chicken or lamb
small onion, diced
garlic clove, minced
1 cup mushrooms, finely chopped
2 t herbs de provence
grated rind of one lemon – this comes in jars
1 cup bread crumbs – gluten free if you need
2 T tomato paste
smidgen of almond flour for dusting
1 T olive oil
Place everything into a bowl except the almond flour and olive oil and mix thoroughly. Roll the mixture into 28 small balls. Do your best. Roll the balls into the almond flour to give them a light dusting. Place the 28 balls on a plate, cover, and chill for 20 minutes.
While the balls are chilling you’re going to make an amazing sweet and sour sauce.
1 T cornstarch
4 T red wine
14 ounce can chopped tomatoes, pureed
2/3 cup unsweetened apple juice
2 T red wine vinegar
2 T brown sugar
1 T tomato paste
Dissolve the cornstarch in the red wine. Place this dissolved cornstarch and wine into a saucepan with all the other ingredients. Bring to a boil, stirring constantly. This is the most difficult part of the recipe. Honest.
Reduce the heat on the sauce and let it simmer on low while you deal with the meatballs.
BACK TO THE MEATBALLS:
Preheat the oven to 350 degrees. Heat the oil in a skillet and fry the meatballs for a about 5 to 10 minutes, rolling them around frequently until they’re lightly browned.
Transfer the meatballs to a large, shallow, ovenproof dish and pour on the sauce. Cover and bake for about 40 minutes.
These meatballs would be absolutely fabulous with mashed something that’s pooling with butter. (I think I’m hungry right now!) I also believe they need something green on the plate or a salad on the side. I’m really getting into those bags of salads that come with everything except tips on how to get some people to eat salads. They’re delightful as long as you don’t overdo them. Like everything, moderation wins the day!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.