Monday, November 16, 2015

Thanksgiving: Turkey Meatballs with Apple-Cranberry Chutney


I write this in Thanksgiving. For the holiday coming up. For the thanks I offer all year round for this life - with all it's roller coaster rides - for this life. 


My offering for the holidays starts with a meatball. And then I go all-American with it. Apples. Cranberries. Minnesota fare. It has a little spice, and a little fruit (and you know that "healthy" thing). You can make a meal for two or feed a crowd. It's a recipe that owes it's heritage to Italy (meatballs) but is decidedly American.

Grandma Gresio, who served a huge turkey (after the lasagne) every Thanksgiving would approve.

It's jazzed-up turkey meatballs coated in cranberry-apple chutney. Turkey and cranberries. Think about it. It seems to work.

TURKEY MEATBALLS: (Makes approximately 28 1-inch meatballs)

1/2 cup bread crumbs
1/2 teaspoon kosher salt
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly-ground pepper
1/4 teaspoon fennel seeds
1/4 teaspoon red pepper flakes (crushed red pepper, cayenne)
1/2 cup milk
1 egg
16 ounces ground turkey
8 ounces cranberry-apple chutney
3 tablespoons orange juice (I used apple cider)



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray.

Whisk first six ingredients together. Add milk. Whisk and let stand for fifteen minutes. Add egg and mix well. Add ground turkey and mix well.

Form turkey mixture into 1-inch meatballs. (Very sticky stuff - use hands and consider spraying them. After they were formed, I went over them with a spoon trying to get a semblance of meatball shape.)

Place on baking sheet. Bake for approximately fifteen minutes.

While baking, combine cranberry-apple chutney and orange juice. Heat in microwave for 1-2 minutes. When meatballs are done, combine warmed chutney in bowl with meatballs and serve.

Or place in a slow-cooker on low to use as appetizers for guests.


Cranberry-apple chutney recipes can be found here or here. Or you can do what "expedient Claudia" does and buy Stonewall Kitchen's Apple-Cranbery Chutney.*

*I am not on Stonewall Kitchen's payroll nor did I receive coupons or anything for this plug. I am simply - a big fan.

It's been a rough week for our world. I wish you love.  I wish ...

Hugs are in order.


Smiling and greeting and holding doors open for people seem more important than ever. Throwing love into the universe to counter the unloving has to help.

And somehow, on November 16, the earth still brings forth pink smiles. And I am grateful.



















7 comments:

claudia lamascolo said...

With the constant diet I am on these are singing to me! I only eat turkey and these sound dynamite! Happy Thanksgiving lovely lady love this recipe! Good tiding of joy to all of you this Holiday season!

Frank Fariello said...

Looks like yummy comfort food. And right now I think we all need some comfort.

Ciao Chow Linda said...

I'm with Frank. I think I'll go buy some ground turkey tomorrow - and look for that brand of cranberry apple chutney.

Mae Travels said...

The meatballs look really delicious. I make chutney all the time, and love it with turkey meatballs or other turkey or chicken dishes. The flavors as you say contrast perfectly.

best... mae at maefood.blogspot.com

Angie Schneider said...

Don't see ground turkey over here (strange huh?), but I bet it the chutney would work fine with other ground meat too. They look really delicious, Claudia.

Kitchen Riffs said...

Yup, comfort food is definitely in order. Love the hit of fennel in the meatballs -- such nice flavor. And I often buy chutney. Easy enough to make, but I can buy really good stuff, so why not? Love the kitty pic!

Beth said...

Hugs are always in order, but especially at times like this. A lovely post.