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Monday, June 3, 2013

What's Cookin' in the Parsonage?

I've never been a huge fan of meatballs,  HOWEVER, I found a recipe for Turkey Meatballs with a sweet and spicy sauce to go over them that has changed my mind!  You'll not miss any flavor by using turkey instead of beef!  The sauce is super good; I even like to double it so there's plenty.  The recipe doesn't say to put it on a bun, but I like to serve them this way.  I use the Hawaiian sub rolls, which are a nice small size.   Add some corn on the cob, fruit salad and some chips and this is a great meal!





I spray the bun and the pan with cooking spray and toast it in a skillet, then put the meatballs and sauce on the crispy browned bread. This takes it from being good to being great!


Turkey Meatballs with Honey Chipotle Sauce
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F

Mix all ingredients, except oil, until combined, don't overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes--reduce time by a few minutes for mini-meatballs.) When cooked transfer skillet to oven and bake 5 minutes.

Glaze: Again, I like to double this.
1 to 2 Tablespoons chopped chipotle in adobo sauce This will make it hot, so use sparingly if you don't like it too spicy
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.

Serve  warm.

I hope you'll give these a try!  This is a great 30 minute meal for a weeknight!

With love from my parsonage kitchen,

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