December Seasonal Recipe

 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

2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil

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.

9.  Serve immediately.  Place the meatballs next to the risotto, and garnish with a fresh sprig of rosemary