My son has some major food allergies. Turkey is one of his major sources of protein because of those allergies, and I came up with this recipe for him. The whole family loves these turkey meatballs. Ephrem adores them drizzled with a little strawberry vinaigrette, and EVERYBODY loves them with the tangy glaze.
Ingredients:
1 pound ground turx
1 1/2 c. bread crumbs
1/4 c. any variety of milk (we use soy, flax, or hemp)
1/4 c. thick pureed carrots (to replace egg)
1 Tbsp. stoneground mustard
2-3 tsp. Balsamic vinegar
1 tsp. Worcestershire sauce
1 small red bell pepper, minced
3 cloves garlic, minced
1 small onion, minced
1/2 tsp. sea salt
1/4 tsp. white pepper
2 tsp. organic poultry seasoning
3 tsp. fresh lemon thyme leaves
a good drizzle of olive oil
Directions:
Throw all the ingredients in a big bowl and combine well with hands. If it seems too wet to hold together well, add more bread crumbs. If it seems a bit dry, add more milk. Form your meatballs to the size you prefer. (This is fun to do with littles too!) Place them closely, but not touching, on an oiled pizza pan or shallow baking pan. I often bake them in mini muffin tins. Bake about 45 minutes to an hour at 375 degrees.
You can enjoy these all kinds of ways. In spaghetti, on a sandwich, next to mashed potatoes, all by themselves...They are tasty!
Tangy Glaze:
1/4 c. ketchup
1 Tbsp. course ground mustard
1 tsp. Worcestershire sauce
1 tsp. or more chipotle pepper sauce
1/4 tsp. garlic powder
1/4 c. packed brown sugar
Combine first 5 ingredients well in a small mixing bowl. Add brown sugar and mix until smooth and well combined. Spoon over meatballs before baking.
This is the same glaze I put over meatloaf. I promise you'll never want plain ketchup meatloaf again!
