Looking at this list it might surprise you that I had it all, but I honestly had the ground turkey in the freezer (the last of a 4 pack I bought at Costco a few weeks ago) and a yam that needed using up soon in the fridge. I also did a big grocery shop a few days ago, so the green onions, gingerroot and apple were all there too. However, I am now officially out of green onions.
I loved this right down to the way they presented it. The flavours all worked well together. BUT from a visual standpoint, I think I would have loved a salad with a different colour than carrot/apple as it was almost the same hue as the yams. Or could do a hot vegetable instead of a slaw. Not sure what as I have to be sure the taste pairs as well with the meatballs and yams. Something to think about.
Spicy Turkey Meatballs with Mashed Yam & Apple-Carrot Slaw
1 Medium carrot
1 Clove garlic
1 1 inch piece ginger root
1 Granny Smith apple
½ Small bunch green onions (scallions)
¾ lb Ground turkey
¾ lb Dark orange yams
1 tsp Chili-garlic sauce (or sweet chili sauce if you don't want spicy)
1 tsp Brown sugar
3 tsp Extra virgin olive oil divided
½ tsp Dijon mustard
1 T Butter, unsalted
1 tsp Apple cider vinegar
Preheat oven to 450 degrees F. Coat a baking dish with 1 tsp olive oil.
Peel and mince ginger and garlic and place in a medium bowl. Add the ground turkey, soy sauce, chili-garlic sauce (or sweet chili sauce if you don't want it spicy), brown sugar and 1/4 tsp each salt and pepper. Trim and mince the green onions and divide. Put half in the bowl and set the other half aside for the slaw. Mix until well combined. Form the turkey mixture into meatballs using a scant 1/4 cup measure and place in the backing dish. Bake in the oven for 15-18 minutes until cooked through (I turned them once about half way through)
While the meatballs are baking, peel and medium dice the yams. Place in a sauce pan and cover with hot water from the tap. Bring to a simmer over medium high heat, then reduce heat, cover and cook until the potatoes are tender, about 10 minutes. (Note I didn't cover them and they came out fine. Also I never find they mash totally smooth, so if you want them smoother, just a couple pulses in a food processer will do it).
As you are waiting for the potatoes and meatballs to finish cooking, place 2 tsp olive oil, the apple cider vinegar, the Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper in a medium size bowl. Whisk to combine. Peel and grate the carrots. Quarter, core and grate the apple (I left the skins on). Add both to the dressing in the bowl along with the reserve green onions. Toss to combine making sure the dressing is mixed in well with all the ingredients.
When the potatoes are done, drain in a colander and then return to the pan. Add the butter, maple syrup, 1/4 tsp salt and 1/8 tsp black pepper. Mash with a potato masher until smooth.
To serve, dive the yams, meatballs and slaw between two plate, putting the meatballs down the center with the slaw on one side and the mashed yams on the other. Enjoy!
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