So now, what to do with so many apples? There are only so many pies you can eat and make before getting bored. Luckily, every website had great ideas. So far, each recipe I've tried has been so tasty; I guess the apples are that good and totally make the recipes. I love it.
This month's Parents magazine had several great apple recipes, and decided to make Shush Kabobs; I did not put them on a stick so they turned into meatballs. Delicious and unsuspecting! More apple recipes are coming to you. Truly enjoy this one!
Turkey and Apple Meatballs
servings: 4
3/4 cup soft whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten*
1 medium apple, cored and coarsely shredded
1 tablespoon Dijon mustard
1/2 teaspoons dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked ground turkey
1 tablespoon canola oil or cooking spray
1/4 of an apple, sliced
1/4 cup brown sugar
1/4 cup water
1 tablespoon balsamic vinegar
Set oven to 350 degrees F.
In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt, and pepper. Mix well. Add turkey and mix to just combine. Shape into 12 2-inch meatballs.
In a greased 12 cup cupcake tin, and meatballs. Bake for 45 minutes or until cooked through (165 degree F.), flipping meatballs halfway through cooking.
Meanwhile, prepare glaze. In a small
saucepan combine sliced apples, brown sugar, water, and vinegar. Bring to
boiling; reduce heat. Simmer, uncovered, for 15 minutes or until reduced
by about half and is slightly thickened,stirring occasionally.
Drizzle glaze onto meatballs.
*I always use an egg when making meatballs or meatloaves but happen to be out this day. I substituted 1/4 cup mayonnaise to bind.
Adapted from
Anton, Jill. "Shush Kabobs." Parents October 2011: 78.
Drizzle glaze onto meatballs.
*I always use an egg when making meatballs or meatloaves but happen to be out this day. I substituted 1/4 cup mayonnaise to bind.
Adapted from
Anton, Jill. "Shush Kabobs." Parents October 2011: 78.
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