TURKEY MEATBALLS (LETTUCE WRAP)

Ingredients 1 pound ground turkey breast 1 egg ½ cup finely grated carrot or sweet potato 2 tablespoons oatmeal or breadcrumbs 2 tablespoons parsley ½ teaspoon salt ½ teaspoon pepper 1 clove garlic, minced 2 tablespoons grated Parmesan (optional) Instructions Set oven to 350ºF and line a large baking tray with parchment paper or lightly spray with oil. Combine all ingredients in a bowl until well mixed. Portion by tablespoons onto the tray. You will get about 24 balls. Bake 15-20 minutes or until firm and lightly brown.

MEATBALLS

erves: 6-8 Ingredients 1lb 90% lean ground sirloin (93% is best if you can find it) 1lb ground pork 1 medium yellow onion, minced or pureed 4 cloves of garlic, minced 1 egg, lightly beaten 1 tbsp dried basil ¼ cup fresh parsley, washed and finely chopped ¼ cup grated Parmesan 1 tsp salt 1 tsp ground black pepper 1 tsp red pepper flakes 1-1.5 cups whole wheat breadcrumbs (unseasoned) Instructions Preheat oven to 350 In a mixing bowl, combine meat, onion, garlic, egg, cheese, basil and parsley with ½ cup of breadcrumbs Gently mix everything together BY HAND Add another ½ cup of breadcrumbs slowly, contining to gently combine the ingredients Mixture should be wet but not sticking to your hands. Add additional breadcrumbs if the mix feels too watery or wet. Once mixture is integrated, roll mix into golf ball sized balls. Be careful not to overwork Place finished balls on a lightly greased cookie sheet Bake for 15-20 minutes, until meatballs brown and begin to crisp Remove from heat and allow to cool Serve some with sauce Place cool meatballs in a ziplock freezer bag and label Freeze for up to 3 months

CHICKEN MEATBALLS

Ingredients
1 tablespoon dark sesame oil
4 ounces sliced shiitake mushroom caps
1 1/2 tablespoons minced peeled fresh ginger, divided
1 1/2 tablespoons minced garlic, divided
2 tablespoons dry sherry
2 teaspoons red miso (soybean paste)
1 1/2 pounds ground chicken
1/2 cup panko (Japanese breadcrumbs)
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 green onions, thinly sliced
1 large egg white
3 tablespoons mirin (sweet rice wine)
3 tablespoons lower-sodium soy sauce
1 tablespoon dark brown sugar
2 teaspoons sherry vinegar
1 tablespoon lime juice
2 teaspoons grated peeled fresh ginger
1 serrano chile, thinly sliced
Remaining ingredients:
Cooking spray
1 tablespoon toasted sesame seeds

Directions
1. To prepare meatballs, heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, 1 tablespoon minced ginger, and 1 tablespoon garlic; sauté 2 minutes. Add sherry; cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat; cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. 2. Combine mushroom mixture, remaining 1 1/2 teaspoons minced ginger, remaining 1 1/2 teaspoons garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 36 (1-inch) meatballs. Thread 3 meatballs onto each of 12 (6-inch) flat bamboo skewers. Chill for 30 minutes. 3. To prepare sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil; cook 3 minutes or until slightly thickened. Remove from heat; cool slightly. Stir in juice, 2 teaspoons grated ginger, and serrano. Reserve 2 tablespoons sauce. 4. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan; cook 9 minutes, turning to brown on all sides. Remove from pan; brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds; serve with reserved 2 tablespoons sauce.

JALAPENO CREAM CHEESE MEATBALLS

Meatballs:
1 pound ground beef (80 - 85% lean)
1 (8 ounce) tub of *Philadelphia Jalapeño Cream Cheese Spread, at room temperature
1 egg, beaten
1/3 cup seasoned bread crumbs
4 slices bacon, cooked crispy and crumbled
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons onion, finely diced
3 cloves garlic, mined
1 teaspoon ground chile powder
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoond ground cumin
3/4 teaspoon coarse salt
1/4 teaspoon black pepper
Ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk, plus more if needed
1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill weed
coarse salt and fresh black pepper
Instructions:

Make the meatballs:
Add all the meatball ingredients to a large bowl and use a fork to combine well. Refrigerate 20 minutes.
Make the dressing:
In a medium mixing bowl whisk together the mayo and sour cream then slowly whisk in the buttermilk. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more mayo, buttermilk, vinegar or herbs. Refrigerate.
Preheat oven to 425 degrees F. Line a large roasting pan with parchment paper.
Scoop slightly rounded tablespoonfuls of the meat mixture up and roll into balls. Place 1- 2 inches apart in pan (if you run out of room cook in 2 batches - place remaining meat back in the refrigerator). Bake 14 - 15 minutes.
Serve hot, warm or at room temperature with ranch on the side.
Notes:

*Substitute 1 (8-ounce) tub of cream cheese + 1 (4 ounce) can diced jalapeños.

THAI TURKEY MEATBALLS & PEANUT DIPPING SAUCE

 Thai Turkey Meatballs with Peanut Dipping Sauce

• 1 ¼ pounds ground turkey
• 4 garlic cloves, minced
• 2 inch fresh ginger, peeled and minced
• 3 inches fresh lemongrass, minced
• 2 jalapeño chiles, seeded and minced
• ¼ cup chopped fresh basil
• 1 egg
• ½ cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 3 tablespoons vegetable oil
• ½ cup hot water
• salt and pepper

Combine

In a mixing bow mix the turkey, garlic, ginger, chiles, lemongrass, basil, egg, and a sprinkle of salt and pepper until well combined. Put vegetable oil in a large skillet over medium-high heat. When hot, begin shaping the turkey mixture into 1 ½-inch meatballs and adding them to the skillet. Cook the meatballs, turning them occasionally and adjusting the heat so they don’t burn, until they are brown all over and cooked through, about 15 minutes.

Make the Sauce

Combine peanut butter, soy sauce, fish sauce, and ½ cup hot water. Whisk until the mixture is smooth.

Serve

Transfer the meatballs to a serving plate, and put the peanut sauce in a bowl on the side for dipping.