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Turkey "Bratwurst" Meatballs
w/ Onions & Beer
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ingredients:
2 Pounds Ground Turkey, lean
1 Cup Cooked Bulgur
1/2 Onion
2 Tbs. Olive Oil
1 tsp. Caraway Seeds
1 Beer, 12 oz.
2 Pinches Salt
| Spice Blend:
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
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Heat Oven To 350°.
Grate a 1/4 teaspoon of whole nutmeg.
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Peel and mince one tablespoon shallot.
Gather and measure all spice blend ingredients.
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Place ground turkey into a mixing bowl.
Add one cup cooked bulgur.
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Use clean hands to mix turkey, bulgur and spice mix together.
Make sure all spices are distributed evenly into the turkey.
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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.
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Place meatballs onto a sheet pan.
You should have around 32 meatballs.
Place tray into the oven and bake for 25 minutes.
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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.
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Add beer to the pan.
Bring to a boil; remove from the heat.
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Remove meatballs from the oven.
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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.
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