Inga's Indulgence

Wednesday, November 23, 2011

Project Turkey: Day 4

Why shouldn't your baby get to join in on the thanksgiving festivities this year? If you haven't already introduced your baby to poultry other than chicken, turkey's a great place to start.

Hmm, let's see...we need something healthy (so that baby gets his nutrients), tender (so that baby can handle it no matter how many teeth he has), and super flavorful (so that baby keeps eating).

Someone say meatballs?

Turkey Meatballs
(yield: about 30 balls)

1/4 cup golden raisins
1 lb ground turkey
1 cup fresh breadcrumbs (white bread)
1 medium yellow onion, grated
2 tbsp milk
1 egg
1/4 cup parsley, finely chopped

Place the raisins in a small bowl, and cover with boiling water. Let stand 5-10 minutes, until they soften. Drain the raisins and combine with remaining ingredients in a large bowl.

Roll tablespoonfuls of the mixture into small balls. Simmer meatballs in  turkey or chicken stock, for 8-10 minutes. If your baby can't handle solids yet, break the meatballs up with a fork and moisten with some of the stock.


So, you're telling me that you're in the mood for some meatballs yourself? Don't worry, mama chef's got ya covered. 
Here's the adult version:


Pumpkin Penne with Turkey Meatballs
(yield: 4-6 servings)
 

Season the above meatball recipe with 1 tsp of salt and 1/2 tsp of black pepper.

Make a bread crumb mixture for the meatballs: Mix 1/4 cup of Italian breadcrumbs, 2 tbsp of grated parmesan cheese, and 1/2 cup of finely choppd parsley in a bowl.

Dredge the meatballs in the breadcrumb mixture, shaking off excess. Coat the bottom of a large sauté pan with olive oil, and place the pan over medium-high heat. Fry the meatballs, 3 minutes per side, until golden brown. Remove from pan and set aside.

Pumpkin Penne
2 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 lbs pumpkin, cut into 1/2 inch cubes
1/4 tsp ground cinnamon
1/2 tsp crushed red pepper flakes
2 cups water
1/2 cup heavy cream
1 ln Penne rigate
1/4 cup grated parmesan cheese

Using the pan in which the meatballs were fried, reduce heat to low, add olive oil and saute onions and garlic, 1-2 minutes. Add pumpkin, cinnamon, and red pepper flakes. Sauté over medium heat 5-6 minutes, until pumpkin gets slightly golden. Deglaze the pan with water. Bring to a simmer, and cook, covered, over low heat for 10-12 minutes, until pumpkin is tender.

Cook the Penne until it is almost al dente. Add 1 cup of the pasta water to pumpkin sauce along with heavy cream. Add the pasta and reserved meatballs to the sauce, and simmer for another 5 minutes. Mix in parmesan, and adjust seasoning with more salt and pepper if necessary.

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