Friday, May 10, 2013
Herb Turkey Meatballs with Goat Cheese and Figs
Happy almost weekend, everyone!
I don't usually cook with ground turkey (I always sort of feel like, what's the point when there's beef?). But this post about herbed turkey meatballs inspired me to try it out. And look at my cute herbs up top - they are just begging to be used in meatballs, no?
Herbed Turkey Meatballs with Goat Cheese and Figs
You will need
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
8 fresh sage leaves
8 large fresh basil leaves
leaves from 4 sprigs of thyme
1/4 cup italian parsley
1 large handful of arugula roughly chopped
1 pound ground turkey
3 tablespoons olive oil
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
10 baby bella mushrooms, sliced
2 oz. goat cheese
4-6 dried figs, roughly chopped
Preheat the oven to 350. Combine onion, garlic, herbs, arugula, and olive oil in a food processor until finely chopped. In a bowl, lightly beat the egg, and add the turkey, herbed mixture, and salt and pepper. Use your hand as a claw to combine everything, but don't get too aggressive with it. Form into one inch balls (use an ice cream scooper, if you want), and place on a baking sheet. Bake for 30 minutes.
While the meatballs are cooking, add the mushrooms to a skillet and cook on low heat (no need to add butter or oil - they will slowly release their liquid this way). Shake them around every 5 minutes or so. After about 15 minutes, add the sliced figs and cover until the meatballs are finished.
I served this on polenta, but you could do pasta, quinoa, grits - anything, really. Just put the grain at the bottom, then spoon the mushrooms and figs on top. Then add the meatballs, and add the crumbled goat cheese (feta or blue cheese would also be great, I'm sure). Add a few clips of fresh basil, and you are good to go :)