Hoisin Meatballs

We got home from a long weekend in Madison and I just wanted to make something quick and easy. 

I had a one pound package of ground turkey to start with. 

I started scouring my cupboards and started pulling out a little of this and a little of that and this is what I ended up with.

As you can see I have somewhat of an obsession with Penzey's spices and Wildtree. Penzey's is like walking into a room that I know has to be somewhere in heaven. It has the most wonderful smells and concoctions, right there for you. Just put it in your basket and take it home! (oh yeah, don't forget to pay for it). 

Wildtree..........oh they have such wonderful mixes. All natural and organic, and you can pronounce all the ingredients that are on the label. 

The little clear containers are just my salt and pepper. I like to "pinch" it instead of "shake it". Just one of those things.

I will get down off of my spice wagon now!

These are the cast of ingredients that made the meatballs. Along with one egg and salt & pepper. The Berbere seasoning is where we get that little kick from. It is a spice from North Africa that is fantastic for adding heat.

 Now you just mix it all together.

Line your cookie sheet with parchment paper so you don't have your meatballs sticking to the pan. Or you can use foil and spray with some oil.

Now for the sauce

 Our cast of ingredients. Pretty simple stuff.

After tasting, I decided the sauce needed a little more heat and little bit of sweet. So I added Wildtree Blazin' Buffalo Blend and some agave. Yum!

Now we just make some little balls and drizzle the sauce on.

Slide into a 400 degree oven.

Now we just make some little balls and drizzle the sauce on.

Slide into a 400 degree oven.

Yum. Oh yum.
We dipped in some chili sauce.

Give them a try and let me know what yah think.

Hoisin Meatballs

Servings: 3-4

Prep Time: 15 min.

Cook Time: 10 min.

Total Time: 25 min.

Ingredients:

1 lb. ground turkey

2 Tbsp. Sunny In Paris

1 Tbsp. garlic powder

1 tsp. Berbere seasoning

1 Tbsp. Fox Point seasoning

1 tsp. sea salt

1 tsp. course ground pepper

1 egg

For the sauce:

1/4 cup hoisin sauce

1/2 Tbls. hot sauce

2 Tbsp. agave

1 Tbsp. Wildtree Blazin Buffalo Blend

1 tsp. soy sauce
1 Tbsp. Absolutely Onion

Instructions:

1.  Preheat oven to 400 degrees.

2.  Mix all meatball ingredients together and form 1-2 inch balls. Place on a lined cookie sheet.

3.  Mix all the sauce ingredents in a bowl and whisk together.

4.  With a spoon, drizzle sauce on each meatball.

5.  Bake for 10 minutes or until cooked through.

6.  Enjoy!

Home For Dinner

Bruce and I have such conflicting schedules, most of the time, so I was very excited to be able to come home and make dinner. I decided to make Tri-Pepper Turkey Burgers. (that's the fanciest name I could think of).

 

I started with peppers, red, green and yellow. 1/4 of each, along with 1/4  onion, all chopped small. 

1 pound of ground turkey and 1 egg.

  

Now it was time to add "a little this and a little that".  A palm full Sunny Paris, Fox Point Seasoning, a sprinkle of Rosemary,  Garlic & some smokey paprika. I like to smell seasonings. Then I can tell if they would be good for the taste I am trying to get. Weird? Yeah probably, but it works for me. Hahaha
Time to get down and dirty. Stick your hands in and start mixin'
I remembered I had some baby bella mushrooms in the frig. Mushrooms help keep turkey burgers moist. I threw a handful of them into my Ninja (which we all should have in our kitchen) chopped them and dumped them in with everything else.

Baby Bella

 

 I divided the mixture in fours and forms 4 thick burgers. Put them on a baking sheet. Put them in the oven at a temp of 400 degrees. They baked for 20-30 mins.

In the mean time I sliced a head of cauliflower, sprayed another baking sheet and put the cauliflower in the over also. Baked until it was golden brown. Then I deglazed the baking sheet with a little bit of chicken broth.

I had those left over peppers & mushrooms, so I used the peppers in a salad made up of  chopped romaine lettuce, chopped English cucumber and chopped peppers (green, red & yellow). Toss it all with Mia Famiglia's Balsamic Dressing. This dressing is to die for.  It is made fresh and  with honey as the sweetener. It is gluten free and you can find it at the restaurant or at the Winter Farmers Market. (which is a must for everyone!) I topped the salad with a small sprinkle of sunflower seeds.

  

 The mushrooms I sauteed in a hot pan with the half of onion I had left. I also deglazed that pan with a tad of chicken broth. That dark stuff on the bottom of a pan had tons of flavor.

And ...... we have dinner......... Low glycemic, quick, easy and delish!

 

Leave me comment and let me know how you liked the burgers. Enjoy!