Saucy Turkey Meatballs

 Do you ever get in the kitchen to make something and end up with something else… a culinary accident of sorts, yet a good one??

I’d just been at the butcher and picked up some ground turkey, with thoughts of revamping my burger recipe. Guess I was thinking I was on a roll with burgers, after the recent Veggie Burger success….

When I got going in the kitchen, I ended up with mini meatballs. And not your usual meatballs. I purposely did not make them into perfect little rounds… and… smooshed them, while they were frying. By smooshed I do mean flatten, gently – but as soon as they hit the pan, not after they were cooked on one side and flipped. (This, as we all should know – is a kitchen no-no!)

The end result, that cooked up very quickly, was very moist, very tasty.

As I was removing the smooshed meatballs from the pan, I could see the brown bits of goodness left behind. Almost without thinking and not wanting to waste the flavourful fond – I reached for some things from the pantry, to make a sauce. The result was so tasty, I’d eaten most of them before I realized what I’d done. This, I must say, does not often happen with meat. Desserts, sure…. that’s another story.

Saucy Turkey Meatballs

Like a lot of basic recipes, there’s a lot of opportunity to add flavour, as well as nutrition. My sister in law Lisa sneaks grated carrot into her meatloaf – the kids don’t even notice! Resist the urge to overcook these – or any meatballs. Since all meat has such a large proportion of water, cooking it too long will result in dryness. This will make about a dozen small.

Ingredients for the meatballs:
1/2 lb ground turkey (should be a mix of white and dark meat)
1/2 grated onion
1/2 tsp soy sauce
1/4 tsp dried sage (think Christmas!)
salt and pepper to taste

Lightly combine all ingredients and gently form into meatballs. Heat a saute pan over medium heat and fry the meatballs in a little olive oil.

Ingredients for the sauce:
1 tsp red pepper jelly
1 tsp Dijon mustard
1/2 dry white wine
salt and pepper to taste

When the meatballs are cooked, remove from pan and cover to keep warm. Add sauce ingredients, whisking to combine. Let cook for several minutes until reduced by approximately half, or until the sauce leaves a trail on the back of a spoon, once you’ve run your finger across it.

Add ingredients for the sauce…
Stir and swirl to bring the sauce together….
You may need to use a whisk…
Let it reduce to thicken….
Large bubbles means you’re getting close….

After running your finger across the sauce coated back of a spoon.. it should leave a trail. 
I purposely kept this sauce thin – I wanted it to really soak into the meatballs.
Add sauce, garnish with some fresh chopped herbs. Enjoy~