In the downtown office where I work, there are signs up by the elevators on every floor that read, “Please do not use your cell phone while walking.” I had always scoffed at this. What loser can’t manage to walk and talk at the same time? Or walk and text? Apparently, me. I am that loser. Just yesterday, I was at the park with my son. We chased each other around on the outdoor bandstand. I was walking down the steps of the stage when I spied a man on a unicycle. I immediately whipped out my cell phone to take a picture. How often do you see a uni-cyclist rolling around town? Where I live, not often. As I was raising the phone to capture the shot, I missed the last step and landed on my ankle. Hard. I spent all last night elevating it. The swelling has gone down, but it’s painful to walk on. I’m going to get x-rays later today. At least I have lots of free time today to write up a post.
These meatballs were the stand out dish at the culinary demonstration I attended a few months ago. They paired surprisingly well with the FroZin dessert wine from Meeker Vineyards. The meatballs are made with turkey breast so they are low fat, but they are also incredibly moist. I used an ice cream scoop to shape large meatballs so we could eat a few for dinner. They would also be a perfect appetizer when shaped into smaller portions.
adapted from Chef Jon Ashton for Driscoll’s
These meatballs are a good make-ahead meal. I make a batch, cook enough for a few meals, and keep the rest in the freezer. If you're making appetizer-sized meatballs, adjust baking time to 15-18 minutes.
- Process bread and milk in a food processor until they form a paste. Add turkey and pulse until bread mixture is evenly mixed in. Transfer meat to a bowl. Add onion, ginger, garlic, cilantro, and red curry paste. Mix well. Season with salt and pepper.
- Shape into 2-inch sized meatballs (I used an ice cream scoop to portion equally.) Place meatballs in a single layer on a baking sheet. Freeze for 1 hour.
- Meanwhile, make the blueberry sauce: In a medium saucepan, stir together the blueberries, sugar, wine, chicken broth, and lemon juice. Bring to a boil. Reduce heat to medium-high. Add herb sprigs to the pan.
- Cook, stirring frequently for about 20 minutes, until sauce has thickened and reduced to a jam-like consistency. Remove herb stems and let cool.
- To finish the meatballs: preheat oven to 400⁰F. Place meatballs on a rimmed baking sheet and bake until cooked through, about 20 minutes. Top meatballs with goat cheese and a few sprouts, and serve with blueberry sauce.