Turkey Marsala Meatballs

These are fantastic just by themselves for a quick appetizer when friends come over, or over some risotto or pasta as a meal. I was just craving some good comfort food the other day so I came up with this. I like adding the cherry tomatoes; they just add a nice pop of sweetness in all the richness from the meatballs. Also, cooking them in the sauce for those extra couple minutes really ensures the meatballs will be tender and full of flavor.

Ingredients

• 1/4 cup panko bread crumbs
• 2 tbsp. milk, room temp
• 1/3 cup plus 2  tbsp. marsala wine
• 1 lb. ground turkey
• 1/4 cup pecorino, plus more for garnish
• 1 egg, lightly beaten
• 4 garlic cloves, minced and divided
• 2 tbsp fresh chopped parsley
• 1 pinch salt
• 1/4 tsp. ground black pepper
• 2 tbsp. olive oil
• 8 oz crimini mushrooms
• 1 large shallot
• 1 1/2 tsp. flour
• 1 1/3 cups low – sodium chicken stock
• 6-8 Cherry tomatoes on the vine

Directions

Preheat the broiler in the oven to high.

In a large mixing bowl combine the breadcrumbs with the milk and 2 tbsp. marsala wine. Mix and set aside to let it soak for about 5 minutes. Add the ground turkey, pecorino, egg, 2 tbsp garlic, parsley. Using your best tool, your hand, lightly mix everything together, until it’s all incorporated. Season with salt and pepper, and continue to mix. Start to form meatballs into 1-2 tbsp balls and place on greased baking sheet. Once all are complete, place in the oven just until slightly golden and barely cooked through, for about 5-7 minutes. Remove from the oven and set aside.

In a large, straight-sided skillet, heat olive oil over medium heat. Add the shallots, garlic and mushrooms. Cook together just until the shallots and garlic are translucent and the mushrooms begin to brown. Reduce to medium low heat and add the flour, cook for about 2-3 minutes just until the raw flour is cooked out. Add the remaining marsala wine and stir together until smooth and starts to slightly thicken. Whisk in the chicken stock, and simmer for about 5 minutes. Then, add the meatballs back into the sauce and let simmer for about 5-7 minutes just until the meatballs are cooked through and all the flavors come together. Add in the cherry tomatoes and continue to cook just until they pop. Season with salt and pepper and then serve over risotto or pasta. Garnish with more pecorino and parsley!!

Risotto

Ingredients

• 4 tbsp. unsalted butter
• 1 large shallot
• 2 garlic cloves
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups low sodium chicken stock
• salt and pepper
• 1/4 cup grated pecorino cheese

Directions

Start by heating the chicken stock over medium heat.

In another large sauce pan, heat the butter over medium and add the shallots and garlic. Cook until just translucent. Pour in the arborio rice and cook just to get it slightly toasted. Deglaze with the white wine. When all of the wine gets absorbed, using a ladle, gradually add the chicken stock ladle by ladleful; stirring in between each addition. The stock will slowly get absorbed into the risotto making it creamy and luscious, making sure it doesn’t stick to the bottom of the pan. It will take about 20 or so minutes. You want the risotto to be al-dente, so just a slight bite to the rice. Finish risotto with a little more pecorino and season with salt and pepper to taste. Serve immediately!! Enjoy!