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Turkey and Apple Meatballs


Last weekend we decided to go apple picking before it got too cold.  As usual, we decided to go the very last weekend available, and the day before had been so rainy, so plans were still hesitant.  The day of was beautiful, so we decided to go anyway knowing it would be muddy.  There were tons of wonderful looking apples and we got 10 lbs for about $8.

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.


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So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…