Try this savory, tender and easy turkey meatballs recipe from the fab Aureole restaurant in Las Vegas and Chef Charlie Palmer.
Prep Time 30minutes
Cook Time 29minutes
Author Liz - Eat Move Make
2ozpanko bread crumbs
¾ozblack garlicpeeled and finely chopped
6ozswiss cheesemedium dice
8-10pc sliced prosciutto
Salt + pepper to taste
Green peppercorn sauce
1ozcognac 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.