Turkey Meatballs

I know what you are thinking.... Turkey meatballs? But those carnivore cravings can creep up on you with no warning! If you must give in to the meat gods then try these meatballs that are jam packed with flavor. They are made using the traditional braising technique which uses both moist and dry heat.

Ingredients

28 oz. ground turkey (this is usually the package size when I buy the turkey from Costco)
1 C. Cooked mushroom duxelle (look this recipe up under quinoa and spinach casserole)
1 heaping T. chopped rosemary (I cut a couple of sprigs from my garden)
2 T chopped parsley
1 t. granulated garlic
1 t. kosar salt
1/2 t. fresh ground black pepper 
1 egg: beaten (I prefer Egg-Land's Best brand)
1/2 C. bread crumbs (you may need to add more if mixture is too sticky)

2 T. canola oil

1/2 C chopped onion
1 C. red wine
2 T. tomato paste
2 C. chicken stock
2 C. beef stock
1 t. Kitchen Bouquet (brand of browning and seasoning sauce) 
2 bay leaves

1 1/2 C. sliced white or baby bella mushrooms
2 t. canola oil

2T. corn starch
4 T. water

Procedure

1. In a mixing bowl add ground turkey, duxelle, herbs, garlic, salt, pepper, egg and bread crumbs.  Mix together until just combined.  You may need more bread crumbs if mixture is too sticky.

2. Form into meat balls (about 2in). I usually get 14 big balls out of this recipe.

3. In a big braising pan using the 2 T. canola oil brown meatballs until golden on all sides.  I usually do this in 2 stages as to not over crowd the pan.  After they are brown, remove them from pan and set aside on paper towel to absorb extra oil.

4. After all meatballs have been browned pour off excess oil from pan.  Add onions to pan and deglaze pan with red wind. Reduce the wine until about 1/4 cup is left in the pan. 

5. Add the tomato paste. Sauce will start to thicken slightly.

6. Add chicken stock, beef stock, Kitchen bouquet and bay leaves. Bring this mixture to a boil.

7. Add meatballs back to pan in single layer, put lid on pan and bake in oven at 325 degrees for 1 hour 30 minutes.

8. As meat balls are cooking saute the sliced mushrooms in canola oil until done. Set aside.

8. When meatballs are done, remove pan from the oven and take meatballs out of liquid with tongs. 

9.  Strain out onions and bay leaves out of liquid. I like to take the liquid and pour it though a fat separator before I put it back into the saute pan.

10. Turn on the heat and bring the liquid back to a boil. Add the sauteed mushrooms.  Mix the corn starch and water together and pour slowly into boiling liquid whisking as you pour. 

11.  Cook 1 minute and taste for correct salt and pepper seasoning.


 12.  Pour sauce back over meatballs and enjoy. You can garnish with a pinch of chopped parsely.