Turkey, Honey Crisp Apple and Ricotta Meatballs

Home sweet home.

The past year has been pretty nuts since I switched jobs and Wesley got promoted. We have both traveled, together and for work. Wes moved (with lots of help from yours truly). We got a lot done.

With two months left in twenty-thirteen, I’m so pleased that I’m not going ANYWHERE else this year. I’m looking forward to spending my time with friends and family both celebrating and relaxing.

So yesterday, my first day in a long string of days at home, I spent the whole day lounging with Wes and my long time BFF Lindsey B, chatting and eating and cooking together. The absolute perfect Sunday.

And good vibes like that lead to good times in the kitchen and super tasty dishes.

You will need…

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet.

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. 

Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches.

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Love and Beer Floats

Angela   

Turkey, Honey Crisp Apple and Ricotta Meatballs

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet. 

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches. 

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce.