CHAMPAGNE TURKEY MEATBALLS
Sorry, no weekend recap these days! I know you’re all devastated. I definitely had a extraordinary weekend, but I simply didn’t sense like taking pictures it. I’ve noticed that I once in a while have a difficult time living in the second when i've my digital camera or telephone. i get this messed up feeling that if it isn’t photographed, it didn’t actually manifest. simply i've a problem.
I’m no longer entirely positive while things modified, but I’ve in some way controlled to develop an interest in images. take into account after I did a whole publish approximately meals images being the bane of my life? properly, I take it again. somewhere between then and now my digicam and i have become buddies. It probably had something to do with the truth that I absolutely examine the guide…365 days later. I need to make clear that I do no longer enjoy food photography when i'm hangry. The photos never flip out properly due to the fact i am too impatient to keep looking to get the exceptional shot. i will usually tell when I’ve taken a image in a hurry, however my stomach takes precedence irrespective of what.
INGREDIENTS:
For the meatballs:
- 1 lb ground turkey
- ½ medium onion, finely chopped
- 1 rice cake, crumbled
- 1 egg
- 1/2 tsp salt
- ground pepper
For the sauce:
- 1 small can tomato paste
- ½ can cranberries, whole
- ½ tsp Dijon mustard
- 1 cup champagne
INSTRUCTIONS:
For the meatballs:
- Preheat oven to 400 degrees F.
- Combine all meatball ingredients and mix with hands.
- Roll into 1 inch balls (or larger if serving as an entree) and place on a parchment or silicone-lined baking sheet.
- Bake for 15 mins.
For the Sauce:
- Combine all sauce ingredients in a large pot and cook on high until mixture begins to boil.
- Add in meatballs and stir to coat.
- Reduce heat to low and simmer, uncovered for 10 mins.
- Place a toothpick in each meatball and serve as an appetizer.
