I have to admit it- I'm not that big of a fan of the traditional Thanksgiving dinner. Turkey is just kind of meh in my book, cranberry sauce is too tart on
its own, green bean casserole is usually sodden and sad. I do, however,
love ALL of the Thanksgiving foods together as leftovers in sandwiches.
And I especially love them mashed together, formed into meatballs and
baked. Here is my recipe for Thanksgiving meatballs, or since it's March- Turkey Dinner Meatballs. I serve them over
orzo with a white sauce and they are lovely. They make a great finger
food for my 14 month old daughter as well, and since they include a lean
protein and vegetables I don't have to make a veggie side dish for her.
1 lb Ground Turkey or Chicken (or you can mince it yourself, it doesn't have to be ground)
1 cup prepared stuffing
1 cup dried cranberries
1/2 cup diced apples
1 cup shredded carrots, green beans, broccoli- whatever you have on hand.
1 tbsp or so of thyme
A tsp or so of salt- I don't bother with this if the stuffing has salt in it already.
First, preheat your oven to 400°F. Mix all of the
ingredients together in a bowl using your hands, and then form into
balls. Place on a roasting pan and bake for 15-20 minutes. While your
meatballs are baking, prepare your orzo according to the directions. I
usually add a little chicken stock or chicken base to the water for
flavor. Now, while your meatballs and orzo are cooking, you can make
your béchamel sauce (if you've never made one, don't be scared. It takes about 4 minutes.)
2 tbsp flour
2 tbsp unsalted butter
1/2 tsp salt
1.5 cup milk
your butter in a sauce pan, once melted add the flour and salt, whisk
together until the paste is a light golden brown. Microwave your milk
until warm and then add it to the saucepan, whisking constantly until
the lumps are gone and the sauce has thickened.
By now your meatballs should be ready? Are they
ready? You may have to do what I do and neurotically sacrifice meatballs
to make sure they are cooked through. Drain your cooked orzo, top it
with the meatballs and béchamel sauce, and enjoy! These meatballs also
make a great filling for sliders, if you don't want to bother with the
whole sauce and orzo thing.
Do you have any recipes that use leftovers?
on Mar. 1, 2013 at 12:00 AM