Turkey Meatballs
? teaspoon light olive oil with a dash of toasted sesame oil
1 small onion
2 large cloves garlic, bashed, peeled and chopped
3 cups ground turkey
º cup matzo meal
2 tablespoons liquid egg substitute
1 teaspoon prepared horseradish
º teaspoon freshly ground black pepper
1/8 teaspoon freshly ground sea salt
? teaspoon freshly squeezed lemon juice
2 teaspoon dried sage
2 teaspoons dried thyme

1 (32 ounce) bottle of low-sodium V-8 juice
1 cup water
º cup all-fruit grape jelly
15 medium mushrooms, stems trimmed
º cup arrowroot mixed with ? cup water
1 teaspoon ground cumin

8 ounces uncooked fettuccine noodles
4 cups mustard greens, cut to the same width as the fettuccine


To Grind Your Own Fresh Turkey Meat:
Buy a half or 10-12 pound turkey. Using a good sharp knife, remove the wing, thigh, leg and breast. Save the wing and leg for soup, like the turkey tomato soup (see link). Remove all the skin from the breast and the thigh and cut away the meat from the bones. Pulse the dark and white meat separately in a food processor about 24 times each. Spread the breast meat out on a cutting board, cover with the dark meat, and chop with the back of a knife or bash and chop the two together until they become an even mix. Measure the amount of meat you will need for this recipe and freeze the rest for later use.

The Turkey Meatballs:
Pour the oil into a small skillet on medium heat and fry the onion and garlic for 2 minutes. Put the ground turkey in a large bowl, add the cooked onions and garlic, the matzo meal, egg substitute and seasonings, and mix well. Use º cup of the mixture to make each meatball. Set aside.

The Sauce:
In a small Dutch oven, mix the V-8 juice, water, and grape jelly and bring to a boil. Add the meatballs and the mushrooms and simmer for 20 minutes. Remove from the heat, stir in the arrowroot mixture, return to the heat, and bring to a boil to thicken and clear, about 30 seconds. Season with the sage and cumin and keep warm.

The Pasta:
Cook the fettuccine according to package directions, drain, transfer to a large warm bowl, and toss with the uncooked greens.

To Serve:
Make a fettuccine nest on each individual plate, nestle in 3 each of the turkey meatballs and 3 or 4 mushrooms, and ladle ? cup of the sauce over the top.
You may grind your own turkey for this recipe and reserve the extra for a recipe like Kerr's Turkey Tomato Soup (see link) or buy ground turkey.
Turkey Meatballs and Mush
Categories :
Tags :