SWEET AND SOUR TURKEY MEATBALLS

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.

INGREDIENTS:

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

S&P

smidgen of almond flour for dusting

1 T olive oil

DISTRUCTIONS:

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.

INGREDIENTS:

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

DISTRUCTIONS:

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.

turk balls

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

Entree Grandma Pat Cooks

Grandma Pat View All →

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.

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