Glazed Turkey Meatballs

Method

1. 1

   In a large nonstick skillet, cook chopped bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, 6 to 8 minutes. Transfer mixture to a medium bowl and set aside to cool to room temperature, about 10 minutes; wipe skillet clean.

2. 2

   Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together egg, gelatin, 1/4 cup broth, 2 teaspoons mustard, and 1 teaspoon salt. Stir in bread pieces, and let stand, stirring occasionally, until bread is thoroughly moist, about 5 minutes. Squeeze bread between your fingers or mash with a fork to make sure there are no dry spots.

3. 3

   Add turkey, cheese, pepper, 2 tablespoons finely chopped herbs, and reserved bacon mixture to bowl. Using a clean hand or spoon, stir until very well combined; be careful not to overwork meat. Using wet hands, roll mixture into 16 (1 1/2-ounce each; 43 g) meatballs. Place on prepared baking sheet, evenly spaced apart, and cover lightly with plastic wrap. Refrigerate meatballs until firm and cold, at least 30 minutes or up to 4 hours.

4. 4

   In a large nonstick skillet, heat oil over medium-high heat. Add half of the meatballs in a single layer spaced apart and cook, undisturbed, until browned on 1 side, 1 to 2 minutes. Carefully rotate meatballs, and continue to cook, turning as needed, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a large plate. Repeat process with remaining meatballs; set aside.

5. 5

   Add maple syrup, cider vinegar, herb sprigs, remaining 1/2 cup broth, 2 tablespoons mustard, and 1/2 teaspoon salt to skillet; bring to a simmer over medium heat. Return meatballs to skillet; cook, gently stirring and spooning maple syrup mixture over meatballs, until an instant-read thermometer inserted into center of meatballs registers 160°F (70°C), 6 to 8 minutes. Transfer meatballs to a platter. Sauce should have a thickened glaze-like consistency. If necessary, further simmer the sauce until reduced to the right texture, about 5 minutes. Drizzle with remaining glaze and garnish with additional finely chopped herbs.

Nutrition

calories

375 kcal

fatContent

22 g

fiberContent

1 g

sugarContent

9 g

sodiumContent

916 mg

proteinContent

28 g

cholesterolContent

128 mg

carbohydrateContent

16 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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