Turkey Meatballs with Risotto
Serves 4
Ingredients:
Meatballs:
1 lb - ground turkey
1/2 Tbsp - Pastamore Garlic Grapeseed Oil
1 - egg, beaten
1/2 tsp - salt
1/2 tsp - dried sage
1/4 tsp - black pepper
1/4 cup bread crumbs (optional)
Risotto:
12 oz - arborio rice
4 cups - chicken stock (vegetable stock also acceptable)
1 Tbsp - butter
1 - medium onion, fine dice
1 - 16oz can pureed pumpkin
1 cup - apple cider
As needed - salt
pinch of cinnamon and ground nutmeg
For garnish - fresh rosemary
Directions:
1. Preheat oven to 375°F.
Combine all of the meatball ingredients into a large mixing bowl. Mix
until the ingredients are evenly distributed. Form the mixture into 12
even sized meatballs and place onto a baking sheet. Place to the side.
2.
Place the chicken stock in a medium-sized pot over medium-high heat.
The stock should be hot when added to the cooking rice.
3.
Heat a large pot on the stove over medium-high heat. Once the pot is
hot, add 1 Tbsp of butter. Next, add the diced onion and stir. Cook
until the onions become translucent. If the onions begin to brown,
decrease the temperature.
4.
Add the rice to the pot with the cooked onions. Stir until all of the
rice has been covered by butter. Do not allow the rice to brown. Add
the apple cider and stir. Once all of the apple cider has been absorbed
by by the rice, add 4 oz of stock.
5. Place the meatballs into the oven. Remove once they have reached an internal temperature of 165°F.
6.
Continue adding stock to the risotto once the previous 4 ounces have
been absorbed (adding one ladle of stock at a time). Cook time should
be between 17-20 minutes. Stir the pot constantly, and be sure that the
rice does not stick to the bottom. Decrease the heat if the liquid is
being absorbed to quickly. Water or more stock can be used if the
original 4 cups of stock was not enough.
7.
The finished rice should have an al dente texture. Sample the rice
throughout the cooking process, and add the pureed pumpkin when the rice
is almost done cooking. Season to taste with salt.
8.
Once the risotto has finished, remove from the heat. Add the 2 Tbsp
of Pastamore Rosemary with Roasted Garlic Dipping oil. Mix well.
