Thursday’s Culinary Adventure XI

 

Tonight on Thursday’s Culinary Adventure:

Huzzah!  Don’t they sound delicious?  I saw this Recipe on One More Moore’s blog, and since I’m always up for mixing up the ol’ spaghetti-tacos-stir fry rotation, I decided to try it out!

You will need:

For Meatballs:

2 lbs. ground turkey (or beef, if you’re like that.)

1/3 c. fresh parsley (or a tsp. or so dried, if you’re like THAT)

2 garlic cloves, minced

2 Tb. chopped onions

1c. bread crumbs

dash of salt and pepper

2 eggs

2 Tb. soy sauce

For Sauce:

1 can whole berry cranberry sauce.

1 12oz bottle chili sauce (usually found by the ketchup)

1 Tb. mustard

1 Tb. lemon juice

1 Tb. brown sugar

1 garlic clove (minced)

- Put all of the stuff for your meatballs together in a bowl. 

 

Mix er on up and add the ground turkey.  Blend with your hands. (Eeww.  I know, its gross, and I’m sorry.)

-Shape into little, 1 inch balls, and place on FOIL LINED cookie sheets.  If you do not line them with foil, the cookie sheets will end up looking like this.

(or so I’ve heard…)

- This will take you a pretty long time, and you will be very tired.  Like this.

This recipe makes a LOT of meatballs.

 

Like 30…or 106…I’ve never been very good at guessing the quantity of things. 

Let’s just say, I froze about a quarter of the meatballs to use later in spaghetti, and we will still be eating meatballs for many nights.

-Bake those meaty meatballs at 450 for about 8-10 minutes- or until they are brown all the way through.

-While your meatballs are cookin’, stir all of the ingredients for your sauce into a…well…SAUCEpan, and heat over medium heat until they are all melted together and delicious looking.

CONFESSION:  I forgot to get chili sauce at the store!  Whoops!  I just added 12 oz of ketchup, mixed with 1 Tb. of chili powder.  Don’t you think that is probably the same thing?  Not sure…

-Throw your cooked meatballs into the crock pot, and dump the sauce on top.

-Cook them on low for an hour or two or three, until they are warm, saucy, and you are ready to serve them.

-We put ours over rice.

Taste Testers Say:

Brian: 

Yummm!  I love meatballs!

Caitlin: Yay!  They are tasty and apparently make me smile! (Confession: I forgot to take this picture until I was sitting here at the computer, blogging.)

Joseph: Yeah, Yeah, the meatballs are okay, but kind of a weird texture for me.  GIVE ME MORE BANANA-CHOCOLATE MILKSHAKE!!!  (He is my son.)

Summary:  Yum!  These are very tasty, and a nice change from the spaghetti-and-meatball scene.  My only advice, and maybe it is just personal preference, is to add MORE cranberry sauce.  I think that next time I will ad 1.5 cans instead of 1.  I felt like it needed a little more of a cranberry punch.  Also, maybe double the sauce recipe- the extra sauce is good over rice, and when it comes to meatballs, I think the more sauce the better.

Grade: B+

(PS, I hope you appreciate that I restrained myself from all of the BALL jokes that I could have made on this post.  Really.  I could have made a LOT.  In case you wanted to hear them, pretty much just subtract the word “meat” from the word “meatball” every time it is used.  Haha!  See?!  I made all of the “meatballs” a different color to ease your way.  You’re welcome.)