New SCRUMPTOUS Recipe

I tried to find a link for this recipe, but alas, there is none. Or at least I couldn't find one. But this is from Rachael Ray's Just in Time! cookbook. This was our dinner tonight and let me tell you, I almost forgot I'm trying to lose weight! Ha.

This meal is a "30-minute meal". Yeah right. It takes her 30 minutes. It took me 1 hour. Maybe next time it'll be quicker since I now know the rhythm of this recipe. I like to make sure I'm getting all the right ingredients, at the right time, in the right measurements the first go 'round.

::Drumroll::

Turkey Chili Meatballs, Fire-Roasted BBQ Sauce, Sour Cream Smashed Potatoes, and Broccolini

2 lbs new potatoes or baby Yukon Gold
3 TB butter
Salt and black pepper
1/2 to 3/4 cup sour cream (eyeball it)
3-4 TB snipped or chopped fresh chives
1 1/4 lb ground turkey breast (average weight of pkg)
1 onion, peeled
4 large garlic cloves, grated or finely chopped
1 TB chili powder
2 cups shredded Pepper Jack cheese (I used what I had, Cheddar)
1/4 c. fresh cilantro or flat leaf parsley leaves, coarsely chopped
2 TB EVOO (extra virgin olive oil), 2 times around the pan and some for drizzling
1/4 c. molasses
1/2 c. cider vinegar
1/4 brown sugar
1 (28 oz) can crushed fire-roasted tomatoes (I had diced, smooshed them with a tater masher)
1 lb broccolini, stem ends trimmed

Preheave the oven to 400 degrees F.

Cut larger potatoes in half, leave smaller baby potatoes whole and place them in a sauce pot. Add water to cover by about 1 inch, cover with lid, and bring to boil over high heat. Remove the lid and simmer the potatoes until tender, 12 -15 min. Drain and return the potatoes to their pot, then add 2 TB butter, some salt and pepper, and the sour cream and chives. Smash potatoes together.

While the potatoes are coming to a boil, place the turkey in a mixing bowl. Grate half of the onion into the meat along with half of he garlic, the chili powder, shredded cheese, cilantro or parsley., and salt and pepper. Form the mixture into 1 1/2 in-round meatballs and arrange on a nonstick baking sheet. Drizzle meatballs with a little EVOO and roast in the oven for 12 min or until desired doneness.

Once meatballs are in the oven, start the bbq sauce. Place a large skillet over medium-high heat with the 2 TB of EVOO. Chop the remaining half onion, and add it to center of skillet along with remaining garlic and salt and pepper.. Cook, stirring frequently for 3-4 min. Add the molasses, cider vinegar, and brown sugar; stir to combine; then stir in the fire-roasted tomatoes. Bring to a bubble and simmer the sauce until desired consistency. You may want to boil out some liquid to give a little more bbq sauce consistency.

Place about 1 in of water in a high-sided skillet over high heat, put a lid on it, and bring to a simmer. Add some salt and the broccolini and cook for 3 to 4 min, keeping the broccolini on the crunchy side. Drain the return to the skillet, season with salt and pepper and add the remaining TB of butter; stir until the butter has melted and coasted all the broccolini.

Remove the meatballs from the oven and add to skillet with the bbq sauce. Toss to coat with the sauce. Plate up the meatballs with a little more sauce on top and serve with smashed potatoes and the broccolini alongside.

PERSONAL NOTES: I didn't do the broccolini! I just did some whole green beans my way. Also, the goal for the bbq sauce is for it to be sweet versus bitter/strong, so you may need to add more brown sugar.

Otherwise, this concocts a square meal that will knock your socks off!