i n dy e a s t e n d . c o m
the Independent
N ov e m b e r 2 2
2017
Dining
Guestworthy Recipe: Chef Daniel Holzman 2 c garlic croutons or stuffing cubes 1 c dried cranberries 2 large eggs
¼ c bread crumbs
2 Tbsp chopped fresh sage 2 tsp salt
Pinch of ground cinnamon DIRECTIONS: Preheat oven to 450 degrees. Drizzle olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground turkey, croutons, cranberries, eggs, bread crumbs, sage, salt, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golfball-sized balls, making sure to pack the meat firmly.
WHO: Chef Daniel Holzman, chef and owner of The Meatball Shop INSTAGRAM: @ChefHolzman GUEST WORTHY RECIPE: Gobble Gobble Balls WHY? “These Gobble Gobble balls are so nostalgic of a Thanksgiving dinner – crafted with ground turkey, fall spices, and of course, stuffing – without all of the mess and prep. They’re easy to serve too – heat up gravy for the perfect dipping accompaniment. Guests will go crazy for them, because nothing says fall like all of the flavors of Thanksgiving, rolled into one.”
Place the balls into the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees.
Allow the meatballs to cool for five minutes in the baking dish before serving.
INGREDIENTS: 2 Tbsp olive oil
2 lbs ground turkey 61