2 pounds ground turkey with thigh meat (85% lean)
cup shallots, finely diced
cup celery, finely diced
2 cloves garlic, minced
1 TBSP fresh sage, finely chopped
1 TBSP olive oil
1 large egg, beaten
cup turkey stock (or chicken)
2 tsp Dijon mustard
cup grated Gruyere cheese
1 cup dried cranberries, finely chopped
2/3 cup panko breadcrumbs
1 tsp kosher salt
tsp cracked black pepper
- Cook the shallots, celery, garlic and sage in olive oil in a medium saut pan over medium low heat until softened but not brown, about 6 minutes.
- Remove vegetables from the heat and allow to cool while preparing the meatball mixture.
- In a large mixing bowl, combine the egg, stock, heavy cream, mustard, Gruyere and cranberries. Mix in the panko and set aside for 5 minutes to allow the mixture to moisten the panko.
- When vegetables are cooled to room temperature, add them to the panko mixture and combine thoroughly.
- Season with salt and pepper.
- Add the ground turkey and mix gently.
- Form meatballs by using an ice cream scoop to keep the size consistent, about the size of a golf ball.
- For using right away, place meatballs on an aluminum foil or parchment lined sheet tray and bake in a 400 degree oven for 10 12 minutes, or until cooked through.
- For freezing and using later, place meatballs on an aluminum foil or parchment lined sheet tray and freeze for an hour. Remove them from the tray to a zip top bag and return to the freezer. Use within two months of freezing. Cook straight from the freezer adding about 6 10 minutes additional cook time.
Below is how the panko and vegetable mixture will look before adding the ground turkey.
These are great as an appetizer served with Cranberry Chutney with Caramelized Onions.
This article originally published by urbangourmetLO on Mon, 18 Nov 2019 00:48:15 +0000 at _https://urbangourmetlakeorion.com/2019/11/17/turkey-meatballs-with-cranberries-and-gruyere/