Thursday, October 28, 2010

Turkey Meatballs with Broccoli Mash by Coach Alex Janss

Turkey Meatballs with Broccoli-Carrot Mash- 

what can I say but YUM!  I have made it in the past and requested it for my birthday meal (Miguel Garza did a wonderful job making it). The entire meal took about 30minutes and was very simple to prepare. The broccoli-carrot mash has a similar consistency to mashed potatoes and isn't a starchy dense-carbohydrate!  Thanksgiving is coming up and this would be a great alternative!

Cooking Instructions:

Turkey Meatballs

1 lb. ground organic turkey meat
1 small onion, minced
3 garlic cloves, minced
1 large egg
3 tablespoons ketchup
3 tablespoons olive oil

In a medium bowl, mix together onion, garlic, egg, and ketchup. Add turkey meat and mash mixture with hands. When well-mixed, form 1-inch diameter meatballs and set aside on a cookie or baking sheet. Wash hands thoroughly before moving on.

Over a medium-heat skillet, heat oil. Transfer meatballs to skillet and cook until brown on all sides. When cooked, drain excess oil, transfer to plate, and serve.

Broccoli-Carrot Mash

1 lb. carrots, cooked well, skinned, and diced small
3 broccoli heads, cooked and stems removed
4 tablespoons fresh organic butter, room temperature
½ small white onion (optional)
Salt (to taste)
Pepper (to taste)

In medium-large pot, bring 4 cups water to roaring boil. When water is boiling, add skinned carrots and cook until quite soft, about 15 minutes. Set aside.

Add chopped carrots to the food processor, one piece at a time, until well-blended. Trim broccoli florets so that stems have been completely separated from tops. Toss florets into food processor with onion and pulverize until well mixed.
When carrots, broccoli and onion look well-blended, transfer to a medium bowl and add 4 thick pats of butter (more, or less, as you prefer) and give the mixture a nice blend using a spatula or metal spoon. The butter should melt.
Serve a nice heaping spoonful along with meatballs.

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