Turkey Meatballs with Balsamic Vinegar Glaze
It’s the first Mitten Movie Night of 2017! Woot, woot. How is yours going to far? Tonight I’ve got a great meatball recipe for you to start the year off right. Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.
The movie we’re watching is Bridget Jones’s Baby. I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing. My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it. I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.
To say that I like meatballs is an understatement. I LOVE them. They are easy, very versatile and can come in many different combinations. You can serve them on noodles, potatoes, as an appetizer. In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time. I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking! With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.
First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan. Easy as that.
To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side. If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Balsamic Vinegar Glaze adapted from Shugary Sweets
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