First up we have the Thai turkey meatballs with savory 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.
While the Thai turkey meatballs are fantastic, Ryan and I agree that the savory blueberry jam is the shining star of this pairing.
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
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:
- 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.
- 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.)
- 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. 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.
- 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:
- 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.
- Cook, stirring frequently, for about 10-15mins or until mixture is thickend and reduced to a jam-like consistency.
- Let cool and then remove herb stems.
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!
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