Monday, February 28, 2011

Square Meal: Turkey Chili Meatballs, Fire-Roasted BBQ Sauce, Sour Cream Smashed Potatoes and Broccolini

2 lbs. new potatoes or baby Yukon Gold Potatoes
3 tablespoons of butter
salt and black pepper
1/2 to 3/4 cup sour cream
3 to 4 tablespoons snipped or chopped fresh chives
1 1/4 lbs. ground turkey breast (the average weight of a package)
1 onion, peeled
4 large garlic cloves, grated or finely chopped
1 tablespoon chili powder
1/4 cup fresh cilantro or flat leaf parsley leaves, coarsely chooped
2 tablespoons of EVOO (extra0virgin olive oil), 2 times around the pan, plus some for drizzling
1/4 cup of molasses
1/2 cup cider vinegar
1/4 cup light or dark brown sugar
1 (28-oz) can crushed fire-roasted tomatoes
1 lb broccolini, stem ends trimmed

Preheat oven to 400 F.

Cut larger potatoes in half leave smaller baby potatoes whole and place them in a saucepot. Add water to cover by about 1 inch, cover with lid, and bring to a boil over high heat. Remove the lid and simmer the potatoes until tender, 12 to 15 minutes. Drain and return the potatoes to their pot, then add 2 tablespoons of the butter some salt and pepper, and the sour cream and chives. Smash with fork or potato masher until your preferred consistency is achieved.

While potatoes are coming to a boil, place turkey in a mixing bowl. Grate half of the onion into the meat along with half of the garlic, the chili powder, shredded cheese, cilantro or parsley and salt and pepper, Form the mixture into 1 1/2 inch-round meatballs and arrange on a nonstick baking sheet. Drizzle the meatballs with a little EVOO and roast in the oven for 12 minutes or until they are golden and the juices run clear.

Once you have the meatballs in the oven, start the barbecue sauce. Place a large skillet over the medium-high heat with the 2 tablespoons of EVOO. Chop the remaining half onion and add it to the center of the skillet along with the remaining garlic and salt and pepper. Cook, stirring frequently, for 3 to 4 minutes. Add the molasses, cinder vinegar, and brown sugar; stir to combine; then stir in the fire-roasted tomatoes. Bring up to a bubble and simmer the sauce over low heat until you are ready to eat.

Place about 1 inch of water in a high-sided skillet over high heat, put a lid on it, and bring up to a simmer. Add some salt and the broccolini and cook for 3 to 4 minutes, keeping the broccolini on the crunchy side. Drain and return to the skillet season with salt and pepper and add the remaining tablespoon of butter; stir until the butter has melted and coated all the broccolini.

Remove the meatballs from the oven and add to the skillet with the barbecue sauce. Toss to coat with the sauce. Plate up the meatballs with a little more sauce on top serve with the smashed potatoes and the broccolini alongside.

My tips:
My barbecue sauce came out real thin and took the longest. I suggest starting after the potatoes or on the stove and then starting your meatballs. The potatoes where kinda dry for me, so you may want to add a small amount of broth or milk about a splash to 1/4 or cup. We couldn't find broccolini, so we did broccoli and cooked like the broccilini. I add some stuff to the meatballs. I add a tablespoon of Cajun seasoning, a tablespoon of Italian seasoning, a teaspoon of poultry seasoning, and a teaspoon of cumin.

This came out of Rachael Ray's Just in Time!

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