New Taste Journal
Whole Grain · Whole Food · Big Flavors
Turkey "Bratwurst" Meatballs
w/ Onions & Beer
2 Pounds Ground Turkey, lean
1 Cup Cooked
2 Tbs. Olive Oil
1 tsp. Caraway Seeds
1 Beer, 12 oz.
2 Pinches Salt
1/2 tsp. Rubbed Sage, dry
1/2 tsp. Ground Yellow Mustard Powder
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Coriander, ground, dry
1/2 tsp. Ginger, ground, dry
1/4 tsp. Nutmeg, grated
1 tsp. Salt
1 Tbs. Shallot, fresh, minced
Heat Oven To 350°.
Grate a 1/4 teaspoon of whole nutmeg.
Peel and mince one tablespoon shallot.
Gather and measure all spice blend ingredients.
Place ground turkey into a mixing bowl.
Add one cup cooked bulgur.
Add spice blend to bowl.
Use clean hands to mix turkey, bulgur and spice mix together.
Make sure all spices are distributed evenly into the turkey.
Use a one ounce spoon or scoop to measure equal portions of turkey.
Lightly roll the turkey mix in your hands to form small balls.
Place meatballs onto a sheet pan.
You should have around 32 meatballs.
Place tray into the oven and bake for 25 minutes.
While meatballs are cooking, slice the onion thin.
Add onion, oil and caraway to a pan.
Cook onion over medium-high heat.
Cook onion for around 5 minutes.
Onion should turn golden brown.
Add beer to the pan.
Bring to a boil; remove from the heat.
Remove meatballs from the oven.
Place meatballs into the beer pan.
Add liquid from tray to the pan.
Heat pan; bring beer to a simmer.
Cover and simmer meatballs for 3 minutes.
Remove from the heat, leave covered for another few minutes.
Serve meatballs with some beer broth and onion from the pan.
The meatballs go great w/
Braised Red Cabbage.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.