Turkey Meatballs

Recipe Directions

1. For best results, take the turkey out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meatballs longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit.
2. Pour the milk & stock (a) into a measuring cup. Take note of the measurement. Then pour the milk & stock into a saucepot. Fill the empty container with the same amount of water. Add the water to the pot. Season the milk, stock and water with a pinch of salt. Stir. Heat on high and bring up to a boil.
3. When the liquid is boiling, add the grits (b) to the saucepot. Whisk continuously while the mixture comes back up to a simmer / low boil (about 3 minutes). Then turn the heat down to low. Simmer until the rest of the dish is ready, stirring occasionally.
4. Open the package of turkey (c) and place on a plate. (You will have enough to make 2 meatballs per serving). Divide the meat into equal portions and roll into a meatball, approximately the size of a golf ball. Season with a small pinch of salt and pepper.
5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the meatballs in the pan and sear for 1 minute, then use tongs to turn them over and sear the other side for 1 minute.
6. Transfer the meatballs to a baking tray. Place the tray in your 350 degree oven. Bake for 5 minutes.
7. Put the pan back over medium-high heat and add more oil if needed. Add the zucchini and mushrooms (d) to the pan. Season with a pinch of salt and pepper. Then pour the mushroom cream sauce (e) over the vegetables. Stir and simmer for 3-4 minutes.
8. Returning to the pot of grits, add the butter and parmesan (f) to the grits. Whisk to incorporate. Then let the grits rest off the heat.
9. When the meatballs have finished baking, remove from the oven and add them to the pan of vegetables and sauce. Stir to cover the meatballs with sauce and let them simmer together for 1 minute.
10. Spoon the grits on to your serving plates. Serve the meatballs and vegetables over the grits. Add a dollop of parsley creme fraiche (f) on top.