Thai Turkey Meatballs with Savory Blueberry Jam

I had a handful of requests from you guys to share the recipes of the three dishes I tried at the Driscoll’s event at the Epcot Food & Wine Festival, and I received permission to share them with you, so let’s get down to business.

First up we have the Thai turkey meatballs with savory blueberry jam!

Thai Turkey Meatballs with Blueberry Jam

I ended up making this dish for dinner last night (I doubled the recipe) and enjoyed it for lunch again today when I arrived home from a meeting at the College of Central Florida.

The meatballs reheated perfectly and according to Chef Jon Ashton, the creator of the recipes, the blueberry jam should last for more than a month in your fridge… if you don’t eat all of it first.

Savory Blueberry Jam

While the Thai turkey meatballs are fantastic, Ryan and I agree that the savory blueberry jam is the shining star of this pairing.

Fresh Blueberries

Savory Homemade Blueberry Jam

I never would’ve thought to simmer blueberries in chicken broth and wine and season them with herbs, but I already have a million ideas for this savory jam. (I’m thinking paninis with brie and savory blueberry jam. Mmm!)

Thai Turkey Meatballs with Savory Blueberry Jam

Thai Turkey Meatballs

Recipe reprinted with permission from Driscoll’s

Ingredients:

  • 2/3 ponds 93%lean, freshly ground turkey
  • 2 pieces white bread
  • 1/3 cup milk or half and half
  • 1/3 red onion, diced small
  • 2 teaspoons chopped ginger
  • 2 teaspoons chopped garlic
  • 1/8 cup chopped cilantro
  • 2 teaspoons Thai red curry paste (optional)
  • Salt and freshly ground black pepper, to taste

Directions:

  1. Mash ground turkey, bread and milk in large bowl with fork until homogeneous. Stir in onion, ginger, garlic, cilantro and red curry paste (if using). Season with salt and pepper to your preference.
  2. Shape mixture into 18 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)
  3. Arrange in a single layer on a baking sheet or on two large plats. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
  4. 4. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
  5. Serve with blueberry jam.

Savory Blueberry Jam

Recipe reprinted with permission from Driscoll’s

Ingredients

  • 1 package (6 ounces) Driscoll’s blueberries
  • 2/3 cup sugar
  • 2/3 cup white wine
  • 1/3 cup chicken stock
  • 1/3 cup fresh lemon juice
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme

Directions:

  1. Stir together Driscoll’s blueberries, sugar, wine, chicken stock, lemon juice, and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high.
  2. Cook, stirring frequently, for about 10-15mins or until mixture is thickend and reduced to a jam-like consistency.
  3. Let cool and then remove herb stems.

savory blueberry jam 017

A couple of notes about these recipe:

  • I used whole wheat bread in the Thai turkey meatballs recipe in place of white bread, a sweet onion in place of a red onion, 2 percent milk rather than half and half and omitted the Thai red curry paste and it was still fantastic!
  • I did not have any fresh rosemary on hand for the blueberry jam but found that dried rosemary worked just fine.

Hope you enjoy this dish as much as we did!

Comments

  1. says

    Yum!! I’ve made a similar recipe with salmon and it’s DELICIOUS! You mix equal parts blueberry jam and barbeque sauce (sounds weird, but I promise it’s amazing!) and marinate salmon in it. Prepare the salmon as usual and then cover with some of the remaining blueberry bbq sauce. SOOO good!

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  2. says

    That looks so yummy thanks for sharing, I’ll try and remember to make it. I assume the savoury jam is kind of like cranberry sauce (assuming you guys have cranberry sauce across the Atlantic??).

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  3. says

    Oh heavens-to-besty (do people still say that? lol) this looks AMAZING! I love savory-sweet combos. I just happen to have all this in my fridge … hmmmmm … :D

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  4. says

    I’m so glad you shared the recipes because these look soooo tasty. It would never have been a pairing I would have thought up on my own. And, I wholeheartedly agree that paninis with that jam sounds pretty darn good :D.

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  5. says

    I’ve always loved sweet/savory fruit sauces in a main dish. I’ve made a blueberry sauce before with a salmon that came out fantastic but I love the turkey meatballs.

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  6. Katie Thieman says

    That blueberry jam sounda amazing! Think it would taste good on plain turkey? I’m thinking it would be a fun dressing for your thanksgiving turkey! (Turkey always tastes so dry to me)

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  7. Jenn says

    These sound awesome and I’m def going to try them out! I tried a turkey meatball recipe a couple of weeks ago that substituted quinoa for bread crumbs/bread so that might be a fun way to add some extra protein to these :-)

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  8. Caroline says

    This reminds me of one of my favorite meals ever! There is this restaurant called Acqua al 2 (in Florence, San Diego, and DC) and they are famous for their filet with blueberry sauce. Seriously, if you are ever in any of the three cities (I’ve lived in each of them, but haven’t been to the SD location) you HAVE to go. It’s unbelievable! They train all their chefs in Florence so you know it has to be good. :)

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  9. says

    I went to the Food and Wine Festival with my mom last year – after my wedding we plan on making it an annual mother daughter trip! We tried some seriously good food (and wine) while we were there, and these look like they’d be up to par!

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