Have you ever eaten at a restaurant while traveling and loved a menu item so much you wished you could recreate it at home? That’s what happened after a meal at Aureole at Mandalay Bay in Las Vegas when I tried their delectable turkey meatballs recipe. They were one of the many appetizers we sampled and a standout favorite of our whole party.
Well, guess what? Chef Charlie Palmer was kind enough to share the recipe for those killer meatballs with me, and what’s mine is yours.
The turkey meatballs recipe Chef Palmer provided includes ingredients all of us can find (like prosciutto) as I’d guess Aureole serves a top-notch Spanish ham (jamón ibérico) or something similar, so naturally, you should make a point of going to Aureole at Mandalay Bay for the complete restaurant experience. It’ll be worth it!
Aureole has a four-story wine tower with wine angels, for one thing. While you’re dining, you’ll see the wine angels acrobatically ascending by cable to grab a bottle or two from Aureole’s impressively vast wine selection.
And the food is inventive, flavorful and wildly delicious… like those turkey meatballs I can’t stop talking about. But those meatballs were just the beginning of the culinary experience at Aureole.
We also enjoyed grilled flatbread with a trio of savory dipping sauces: hummus, baba ganoush and tzatziki.
A beet salad, as beautiful as it was delicious.
Hand-made fettucini with Parmesan and truffle foam.
And my seemingly simple vegetable lasagna entree made with spinach pasta, butternut squash, mascarpone and sage offered a complex flavor profile with each new bite.
I told ya. You have got to get to Aureole in person.
Needs. to. happen.
Turkey Meatballs Recipe from Aureole
But back to Chef Palmer’s recipe for turkey, ham and swiss meatballs. Chef shared his tips for making them: “I often cook meatballs at home. I love the traditional Italian style, but this version is a fun spin on a classic. My advice when preparing meatballs is to be very generous with the ingredients – more egg makes them moister, more cheese and bread crumbs give the meatballs more flavor and density. Lastly, always make extra – you can always freeze them!”
Did I tell ya they’re stuffed with Swiss cheese? Of course, that turns hot and melty and becomes one with the meatball.
Then you’ll steam the meatballs so they’re half-way cooked.
And then you’ll brown them and let them cook the rest of the way through.
These delectable turkey meatballs can be served as an appetizer or you can make a whole meal of it. I’ve served them with hot buttered noodles and also with rice — both are yummy!
- 16 oz ground turkey
- 2 whole eggs
- 2 oz panko bread crumbs
- ¾ oz black garlic peeled and finely chopped
- 6 oz swiss cheese medium dice
- 8-10 pc sliced prosciutto
- Salt + pepper to taste
Green peppercorn sauce
- 1 shallot finely diced
- 8 oz heavy cream
- 20 pieces green peppercorn
- 1 oz cognac or brandy
- salt + pepper to taste
In a mixing bowl, combine turkey, eggs, bread crumbs, black garlic, and salt and pepper. Combine until everything is well incorporated, but do not overmix. (Tip: test the seasoning by steaming a small portion and adjusted if needed.)
Form meatballs into 3 oz portions.
Stuff each portion with a cube of cheese and roll the meatball.
Chill until firm.
In a steamer or covered sauté pan with a wire rack, steam the meatballs for about 6-8 minutes to cook half way.
Saute the meatballs in olive oil until brown on outside. Check for doneness.
To serve, place meatballs in bowl, top with green peppercorn sauce and slices of prosciutto.
Green Peppercorn Sauce
Sweat shallot over medium heat until soft. Deglaze pan with cognac (or brandy) and reduce until almost gone.
Add heavy cream and peppercorns and reduce until you have a good, sauce-like texture. Add slt and pepper to taste.
Try this home version turkey meatballs recipe from Chef Charlie Palmer, but on your next trip to Vegas make a point of visiting Aureole at Mandalay Bay for the complete wine restaurant experience!