Braised Turkeyballs Lemon Paprikash On a Checkered Plate
Miss Cecily's kosher recipe for Turkey Meatballs Paprikash.
It's based on a recipe by my mother of blessed memory...
The lemon is Cecily's added touch!
Prepared in heavy frying pan with olive oil, diced onions, fresh Italian or Syrian oregano from the garden, juice of one lemon from the garden, and ground paprika. I enjoy the taste of paprika, and there are many great recipes for Paprikash style dishes.
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As requested by a number of cooking enthusiasts, here is Miss Cecily's recipe:
Place a frozen package of Empire ground turkey from Trader Joe's into the refrigerator the night before to let it thaw completely. Take it out of the fridge make the turkey meatballs about 1.5 to 2 inches (about 35 to 50 millimeters) in diameter
Season them liberally with
Mrs. Dash salt free Table Blend spices, and
Mrs Dash salt free Southwestern Chipotle spices,
Lots of paprika, (Carefully, it is spicy!)
Turmeric or your favorite curry mixture if you like.
Pour a one-to-two millimeter layer of olive oil into a medium frying pan. Dice in enough onion to cover the pan. Add fresh herbs from the garden, if you have them. I like
African blue basil leaves and flowers stripped from the stem,
Parsley leaves,
Syrian or Italian or any other oregano leaves,
Arugula leaves.
Simmer slowly until the onions are clear, and begin to turn a golden brown color.This ensures they will become caramelized as the turkey meatballs are added.
Move onions to sides of frying pan. Place the turkey meatballs into the pan. Add more olive oil if needed.
Sprinkle the same spices, including paprika, liberally all over the turkey balls.
Turn the meatballs to brown evenly on all sides. Cook until not red inside. Just a few minutes.
Stir onions in pan to brown evenly. Keep moist with more olive oil as needed. Onions will nsoon be beautifully caramelized.
Place turkey meatballs on a plate and place the caramelized onions over them.
Now deglaze the pan:
Pour about 1/8th inch, about 2 or 3 mm of Braggs cider vinegar into the pan
Add Bartenuria balsamic vinegar to taste.
Scrape the pan and stir with wood or plastic spatula so as to not damage the pan
Add cherry tomato or small tomato halves to the liquid in the pan. You can add olive oil to the pan if you like. Simmer the tomato in the deglaze mixture until they are cooked.
Serve the turkey meatballs with the sauce, or provide the sauce separately for people to add themselves (;-)
IMG_3392
Braised Turkeyballs Lemon Paprikash On a Checkered Plate
Miss Cecily's kosher recipe for Turkey Meatballs Paprikash.
It's based on a recipe by my mother of blessed memory...
The lemon is Cecily's added touch!
Prepared in heavy frying pan with olive oil, diced onions, fresh Italian or Syrian oregano from the garden, juice of one lemon from the garden, and ground paprika. I enjoy the taste of paprika, and there are many great recipes for Paprikash style dishes.
______________________________________
As requested by a number of cooking enthusiasts, here is Miss Cecily's recipe:
Place a frozen package of Empire ground turkey from Trader Joe's into the refrigerator the night before to let it thaw completely. Take it out of the fridge make the turkey meatballs about 1.5 to 2 inches (about 35 to 50 millimeters) in diameter
Season them liberally with
Mrs. Dash salt free Table Blend spices, and
Mrs Dash salt free Southwestern Chipotle spices,
Lots of paprika, (Carefully, it is spicy!)
Turmeric or your favorite curry mixture if you like.
Pour a one-to-two millimeter layer of olive oil into a medium frying pan. Dice in enough onion to cover the pan. Add fresh herbs from the garden, if you have them. I like
African blue basil leaves and flowers stripped from the stem,
Parsley leaves,
Syrian or Italian or any other oregano leaves,
Arugula leaves.
Simmer slowly until the onions are clear, and begin to turn a golden brown color.This ensures they will become caramelized as the turkey meatballs are added.
Move onions to sides of frying pan. Place the turkey meatballs into the pan. Add more olive oil if needed.
Sprinkle the same spices, including paprika, liberally all over the turkey balls.
Turn the meatballs to brown evenly on all sides. Cook until not red inside. Just a few minutes.
Stir onions in pan to brown evenly. Keep moist with more olive oil as needed. Onions will nsoon be beautifully caramelized.
Place turkey meatballs on a plate and place the caramelized onions over them.
Now deglaze the pan:
Pour about 1/8th inch, about 2 or 3 mm of Braggs cider vinegar into the pan
Add Bartenuria balsamic vinegar to taste.
Scrape the pan and stir with wood or plastic spatula so as to not damage the pan
Add cherry tomato or small tomato halves to the liquid in the pan. You can add olive oil to the pan if you like. Simmer the tomato in the deglaze mixture until they are cooked.
Serve the turkey meatballs with the sauce, or provide the sauce separately for people to add themselves (;-)
IMG_3392