Hi everyone!
I really enjoyed my workshop at the Montclair Adult School last night. The topic of making a lot of foods at the start of the week to save on time came up and it occurred to me that this recipe is great to make in bulk for dinners, lunches and even breakfasts throughout the week.
If you read my column in the Worrall newspapers in NJ, you will find this recipe this week. I hope you like it!
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Pear and Sage Turkey Meatballs and Sausages
Ingredients:
1 lb ground turkey, preferably dark meat
1 cup chopped pears, peeled (about 1 1/2 pears-any kind)
2-3 tsp dried sage, depending on how much you like sage
1 tsp kosher salt
1 cup breadcrumbs or panko
1 beaten egg
2 cups chopped leeks, mostly the white parts
1 1/2 TBS olive oil, divided
parchment paper
Steps:
1.Preheat oven to 350 degrees
2.In a medium saute pan, heat up 1/2 TBS olive oil over low flame. Cook down the chopped leeks until completely translucent, stirring often for about 15-20 minutes. Set aside.
3. In a big bowl, mix ground turkey, pears, sage, salt, breadcrumbs, leeks and egg until combined.
4. Form into 1″ balls and flatten if you are making sausages and balls if you are making meatballs.
5. Heat up same saute pan and add the remaining one TBS olive oil.
6. Cook patties or balls on one side for a few minutes until browned and then flip so other side gets brown.
7. On a parchment paper lined cookie sheet, place partially cooked patties or balls and bake for about 15-20 minutes or until fully cooked through.
Makes about 15 meatballs or sausage patties