Chris’ Meatballs

Meatball Making Ingredients

⅔ c bread crumbs

3 cloves garlic, minced

1 small to medium yellow onion, minced

3 lbs ground turkey

2 medium eggs or 1 extra large egg

2 tsp worcestershire sauce

Chris’ Spice Blend  

Gravy Ingredients

1 Tbs all purpose flour

½ c diced onion

1 can golden mushroom condensed soup

1 clove garlic, minced

½ c chicken broth

½ c water* (see note below)

¼ c sweet and sour sauce or Thai chili sauce

Chris’ Spice Blend

2 tsp sea salt

½ tsp black pepper, ground

½ tsp white pepper, ground

½ tsp coriander, ground

¼ tsp mustard seed, ground

1 tsp dried thyme

1 tsp dried sage

To make Chris’ spice blend, put all dried ingredients in a mortar and pestle or a spice grinder and grind down to a beautiful and fragrant powder.  Set aside.  For the meatball additions, mince the garlic and onion and set to the side.  In a large bowl, mix the ground turkey with all the ingredients and mix together; maybe a couple of minutes.  Best tools are your hands and just make sure everything is combined together, but don’t overwork the turkey.  Take it easy!  

Start to assemble the meatballs, about a ¼ cup size ball is good (think golf ball).  It should fit in the palm of your hand.  Put the meatballs onto a greased pan/cookie sheet.  You want something with sides because there will be some fat that renders from the turkey as it cooks.  Trust me, you don’t want that going all down into the recesses of your oven.  Cook the meatballs for 35 minutes in a preheated 375 degree oven.

Once the meatballs cook, get to making the gravy for your meatballs to swim in.  Take the drippings from the pan you cooked the meatballs in and add it to your pot on about medium heat.  If you need to add a little butter, do so.  You want equal portions of the fat and the flour.  Cuz we are going to make a roux!!!!!  Back to the directions :)  Saute the onions, garlic and drippings/butter for a few minutes, until the onions are clearish (translucent).  Add flour and cook for a couple of minutes, stirring the pot so the flour doesn’t burn.  It should start to smell nutty, you’re on the right track.  Remove the pan from the heat and add in the broth, can of soup and water* (we add the water to the can, so you can get the last bits of goodness from it!)   Stir pretty good so that there aren’t any clumps.  Add in the sweet and sour sauce or Thai chili sauce, whatever you have on hand or prefer.   Stir well and put back onto the heat (medium).  Add in the meatballs and cook for about 30 to 45 minutes, until the sauce thickens to your liking.