Friday, April 17, 2015

Turkey Dock Meatballs! Yummm!

These are fantastic!  They are different, and while you may hesitate to add the glaze as written, please do.  It is what makes it.  You will not be disappointed!  This recipe can be halved.  This feeds a family of five with leftovers which disappear quickly.

Turkey Dock Meatballs



2 cups finely chopped fresh curly dock

1 1/2 cup dry bread crumbs

4 pounds ground turkey
4 eggs
1 grated onion
2 teaspoons salt
1/4 teaspoon pepper

1 teaspoon sage

6 tablespoons brown sugar
1/2 cup ketchup

1/2 teaspoon nutmeg
2 teaspoons dry mustard


Preheat oven to 350 degrees. Wash, rinse and dry dock; chop fine using a food processor.  

Remove hard stems and add one leaf at a time for best chopping.  

Mix with ground turkey, bread crumbs, beaten eggs, onion, salt, pepper and sage. Form into large meatballs and place in greased pans (makes 26-30). 

Combine remaining glaze ingredients and mix well.  Dot glaze on each meatball.  Once evenly divided, use a spoon to spread over the meatballs.  

Bake for 45 minutes. Serve hot!

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