Turkey Meatballs with Goat Cheese and Crushed Red Pepper

Did you know yesterday was National Meatball Day? I didn’t either. But, I’m glad we have such a day to celebrate all the wonder that lives in such a tiny (depending on how you make them, I guess) ball of meat. I’ve never been a fan of the word “meatball” but I really do enjoy eating them. There is a pizza place where I live that serves chicken meatball pizza. It is by far one of the most delicious things I’ve tasted.

P1030346

All good meatballs need good mix-ins. To bind the meat with your other ingredients, you need an egg. I’m using just an egg white here. Minced garlic is always necessary.

P1030347

Flavors like red chili pepper, herbs de Provence and dijon mustard make these meatballs unbeatable.

What a yummy, messy combination of ingredients! Light and dark turkey meat and herbed goat cheese. Dark meat has more fat, so your meatballs will be juicier than if you only used light meat.

P1030357

It’s all about the assembly line when you’re working with raw meat.

P1030359Brown your balls before cooking through.

P1030361

P1030364

Wrap the browned meatballs in parchment paper to keep them tender while baking.

P1030370

Double check they’re cooked through before digging in.

P1030368

Recipe:

  • 1 egg white
  • 2 cloves garlic, minced
  • 1/2 Teaspoon red chili pepper
  • 1 heaping Teaspoon Herbs de Provence
  • 3 shakes cayenne pepper
  • freshly ground salt and pepper
  • 1 Tablespoon Dijon mustard
  • 1/4 pound dark turkey meat
  • 1/4 pound light turkey meat
  • 3 oz herbed goat cheese (you can use plain and up the amount of herbs de Provence)
  • 1/3 cup bread crumbs (I used whole wheat) plus more for rolling
  • Olive oil, for browning meatballs in skillet

Method:

  1. Crack egg, removing yolk from white. Leave egg white in a bowl.
  2. Mince garlic and add to bowl with egg white. Whip together briefly using a fork.
  3. Add red chili, herbs de Provence, cayenne, salt and pepper, and mustard and combine using fork.
  4. Add turkey meat and herbed goat cheese. Combine with hands.
  5. Add bread crumbs and mix to incorporate. Careful not to overmix.
  6. Set up an assembly line with your bowl of meat, a plate with bread crumbs, a skillet for browning and a baking sheet lined with parchment paper.
  7. Preheat oven to 350 degrees.
  8. Heat a skillet with olive oil over medium-high heat.
  9. Meantime, roll your meat into balls and roll again in breadcrumbs.
  10. Once the skillet is hot, add the meatballs, turning frequently to brown evenly. They should cook for 2-3 minutes. Set on parchment paper.
  11. Once all the meatballs are browned, bake them wrapped in parchment paper on 350 degrees for about 20 minutes. Start checking them after 15 minutes as cooking time will vary based on size of your meatballs and how long you cooked them in the skillet.
  12. Check they’re cooked through using a meat thermometer, or cutting a big one open to ensure the meat is no longer pink.

You can do a world of wonder with these meatballs! Enjoy on a sandwich with goat cheese, avocado and arugula. Throw on top of pasta with a lemon or tomato sauce. You can also add them to salads, or enjoy on their own.

Happy National Meatball Day!

– Paige

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s