About Me

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Cleveland, Ohio, United States
I am a retired teacher with time on my hands. I love to cook and bake. For the past eight years my hobby has been entering recipe contests. I have done very well and have been to several cook/bake offs although I have never won a grand prize. The ititials of my blog CCC are the same as the site where I get contest information, Cooking Contest Central (CCC). While there are 1000's of food blogs that post recipes this blog will review other cooking blogs.

Wednesday, July 8, 2009

TURKEY MEATBALLS IN BLUEBERRY BARBECUE SAUCE




As a general rule I do not post recipes on my blog. However I want to enter a recipe contest for bloggers only. You are required to post the recipe on your blog with a picture. And, it must use blueberries.




Turkey Meatballs In Blueberry-Barbeque Sauce
Sauce
2 1/2 cups fresh or frozen (unthawed) blueberries, divided use
1 cup barbecue sauce, homemade or prepared
2 Tablespoons balsamic vinegar
1 Tablespoon whole grain mustard
2 Tablespoons light brown sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Meatballs
1 pound ground turkey
3 Tablespoons fresh parsley, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
1 large egg, beaten to blend
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly grated black pepper, or to taste
For sauce: Reserve 1/2 cup blueberries. In a medium saucepan combine remaining blueberries, barbecue sauce, vinegar, mustard, brown sugar, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and cool for 15 minutes. Transfer mixture to a blender and process until smooth. Add reserved blueberries and set aside.

For meatballs: Combine turkey, parsley, onion, garlic, egg, paprika, salt and pepper in a large bowl. Mix well. Shape mixture into 1-inch balls (total of 14 - 16).
Spray a medium sized, nostick skillet with nonstick cooking spray. Heat pan until it is hot but not smoking. Add meatballs, in a single layer, and cook until internal temperature of meatballs is 170̊ F. (about 8 - 10 minutes). Pour sauce over meatballs and continue to cook until sauce is heated through (about 5 minutes).

Serve immediately

Serves 4 - 6 as a main meal

Variation: Proceed as above except form meat into cocktail sized meatballs. Cook as directed above. Spear each meatball with a cocktail pick and transfer to a lettuce lined serving platter.
Pour any remaining sauce into a small bowl and serve with meatballs.






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