The original plan last night was to make these lamb meatballs. Quick, easy…sticky sweet and decadent…You guys, when the holiday season comes along I don’t mess around. It’s one month a year to cram as much good food into my facehole and I’ve never been one to accept mediocrity.
Except I don’t live in either Texas of Colorado anymore and I can’t get meat anywhere. Well, meat that isn’t beef covered in red goop or extra lean turkey. Even my local Whole Foods…I’m fine with the Vegan agenda and everything but DAMN. At least you could grudgingly restock the butcher’s counter once in a while.
So…I kinda went free-style on this one and what I thought would be a turkey-based version of the dish took a few detours after I a) relized I had no pine nuts and b) didn’t feel like busting out the food processor to shop the apricots. That’s OK, though, because my end-result was amazing and, especially after Thanksgiving, I KNOW you’ve got all the ingredients on hand. Or at least you can most certainly get them at even the most understocked Safeway.
- 1 lb ground turkey
- ⅓ c pumpkin or mashed sweet potato (use leftovers!)
- 3 T olive oil
- ¼ c raisins
- 1 t curry powder
- 1 t chili powder
- ½ t cumin
- 1 t salt
- In a large bowl, combine all ingredients.
- With your hands, mix the ingredients until blended but DO NOT overmix or else the meatballs will be tough.
- Shape the mixture into meatballs (golf-ball size for me), and arrange in a greased baking dish.
- Bake for 40 minutes at 350 degrees.