Sometimes it is nice to feel connected to the land.
As silly as that sounds, I can’t deny the satisfaction that some from picking fruit from the neighbours trees to create lemon curd, orange friands and applesauce, or pulling up veges from the garden to throw together a stir fry with fresh herbs to garnish.
And hunting turkeys to cook wild turkey meatballs.
Which is what we did last week. Well, the hunting was done by a good friend of ours who takes a shot gun to the family farm and returns home laden down with turkey breast and tons of supurb quality mince. We cooked a beautiful dish of chili con turkey which we served with an awesome cornbread (which I must make again and post recipe!).
And last night I made wild turkey meatballs, with fresh chili, and herbs from the garden (oh and garlic from the garden!). Our hunter friend is right – wild turkey does taste game-y and is much.. chewier I guess, than chicken. But all in all both dishes were pretty darn good. And it’s always satisfying to create meals from the land.
Wild Turkey Meatballs
For the Sauce:
1 tbsp olive oil
1 cup finely chopped onion
6 cloves garlic, minced
3/4 cup grated carrot
can tomato passata
For the meatballs:
1 lb lean ground turkey
1 slice bread (or bread roll from the freezer)
1/4 cup grated carrot
1/4 finely chopped onion (J has a thing about crunchy onion so I sautéd this, along with the chili, before forming the meatballs)
2 cloves garlic, pressed in the garlic press
bunch fresh thyme
1 fresh chili, finely diced, seeds removed
1 egg, beaten
1 tsp salt
freshly ground pepper
Heat the olive oil in your sauce pan. Saute the onions until translucent. Add the garlic. Then, after about a minute, add the carrots. Stir in the tomato passata, and fresh herbs. Cover and let it simmer while you prepare the meatballs. Periodically stir, taste, and add water to achieve the consistency you like.
For the meatballs, pre-heat your oven to 180 degrees C and spray your baking sheet with oil. Mix all the ingredients together in a bowl, roll into balls, and place them on the baking sheet. Bake for about 15 minutes, flipping them over half way. If you too like your meatballs slightly crispy then raise heat and grill for another 5 minutes.
While the meatballs cook, cook a handful of spaghetti and make sure your sauce is seasoned the way you like it. Serve hot with a handful of grated Parmesan.