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Friday, August 13, 2010

Delicious Turkey Meatballs

Beth and Kerry Olson of B & K Natural Farm in Sutherlin (541-459-0830) sell ground turkey, as well as whole chickens.  I bought a pound a few weeks ago when I was picking up my chicken order and came up with this meatball recipe.  It was a huge hit at our house.

The Olsons will be at Kruse Farms this afternoon delivering chickens and they'll have more ground turkey with them.  You don't have to pre-order the turkey; just stop by and ask for it.



Delicious Turkey Meatballs
serves 4

1 pound B & K Natural Farm ground turkey, thawed
2 slices bread (heels are great here), to be processed into crumbs
1 large sprig of fresh parsley
6 or 7 fresh sage leaves
1 farm fresh egg
½ cup heavy cream (or milk)
¾ teaspoon sea salt
a few grinds of pepper
freshly ground nutmeg (25 swipes across the grater)
1 teaspoon onion powder
1 tablespoon butter or olive oil for browning
1 cup water or chicken broth (white wine might be good here, too)
½ cup sour cream

In a food processor or blender, process the bread with the parsley and sage to fine crumbs. In a large bowl, beat the egg lightly, add the cream (or milk), the breadcrumb/herb mixture, the salt, pepper, nutmeg, and onion powder. Stir to blend. Add the ground turkey, mixing thoroughly with your hands (I use rubber gloves because my hands get too cold).

Heat a tablespoon or so of butter or olive oil in a large frying pan. Using your hands or a cookie scoop, shape the meat mixture into balls about 1½ inches in diameter. Brown the meatballs on all sides; remove from pan with a slotted spoon and set aside.

Deglaze the pan with 1 cup water or chicken broth (or wine), scraping up any browned bits from the bottom and sides. Return the meatballs to the pan, cover lightly, and simmer for 30 minutes. Much of the liquid will evaporate and concentrate during this time. Remove lid and stir in ½ cup sour cream just before serving. Great over brown rice or egg noodles.

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