Sweet and Sour Meatballs

I grew up with this recipe and it has become one of my kids favorites after a few tweaks.  Fast, easy and tasty best describes this family classic.  If possible try to find cranberry sauce with out corn syrup.  I like to use kosher ground white turkey for two simple reasons.  First, kosher meat is brined and brined meat taste better and second the white meat does not have that turkey tang which I can not stand.

Sweet and Sour Turkey Meatballs

from Me

1 can jelled cranberry sauce
1 bottle of chili sauce (found in the ketchup aisle of grocery store)
2 lbs kosher white ground turkey
1/2 cup bread crumbs
1 egg
1 1/2t granulated garlic
1 1/2T chopped dehydrated onions

~ put cranberry sauce and chili sauce in stainless  medium to large steel sauce pan
~ heat low/medium
~ mix turkey, bread crumbs, egg, garlic and onions gently
~ gently form meatballs ( do not squish to form)
~ add meatball to pan
~ cook until done about 30 minutes

Another family tradition is the accompaniment of rice and organic peas.
This dish is just as great using ground beef.

Dry Smoked Turkey Breast

 

Smoked turkey is the best turkey and lucky for me I just happen to have a stove-top smoker, woohoo!   About a year ago, I was wandering down the aisles of Target (a favorite pastime) and stumbled across this Stovetop Kettle Smoker by Nordic Ware for 75% off.  I of course have an outdoor smoker, but it is a pain and often home to black widows.  Another problem solved (thank you Target), now I can smoke my turkey, salmon...fear free.

 smoked turkey breast salad with balsamic vinegar dressing

Dry Smoked Turkey Breast

from Me

1 kosher turkey breast (the best because it is brined)

honey

freshly cracked pepper

smoked paprika (just because I bought it and have never really used it)

mesquite chips

~ put chips in smoker and drip pan

~ place turkey on grill rack

~ spread honey on turkey and season with pepper and smoked paprika

~ put the lid on it, open vent slightly, place thermometer 

~ turn on exhaust fan

~ turn burner on medium high until smokes appears from vent

~ close vent and turn down burner to medium low

~ smoke 45-50 minutes 

~ check internal temperature thickest part of breast should read 170 degrees