Sunday, June 13, 2010

Turkey Meatballs in Tangy Sauce

Turkey Meatballs in Tangy Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

This recipe will fast become a family favorite for when company is coming, or when you just want a really tasty treat! Serve as an appetizer (with tiny forks) or over rice. The sauce is great!

Turkey Meatballs
1.5 pounds ground turkey
2/3 tsp sea salt
1/4 tsp freshly ground pepper
2 cloves garlic
1 egg (lightly beaten)
8 tbsp crushed rice cereal (basically crumbs)

1.5 cups homemade ketchup (see my recipe)
2 cups gingerale

Put the ground turkey, sea salt, and pepper in a medium-sized bowl ready for mixing. In a cup, combine the egg and garlic. Pour the egg mixture over the turkey and mix it together well. Finally, add the rice cereal crumbs and work them throughout the turkey mixture. The consistency should be sticky, but allow you to roll it into small balls. Scoop heaping tablespoons of the mixture out and roll them into turkey meatballs.
Combine the ingredients for the sauce in a dutch oven, and heat to just boiling. Drop meatballs into the sauce, lower the heat, cover and simmer for 2 hours or until the turkey is cooked through.

**Crockpot alternative** Use the high setting on a crockpot to get the sauce boiling, then turn down the heat to medium and add the turkey meatballs. Cover and simmer for two hours, or until cooked through.

Makes enough to serve 6 as an appetizer, or 4 for dinner

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