Sorry, no weekend recap today! I know you’re all devastated. I actually had a fantastic weekend, but I just didn’t feel like capturing it. I’ve noticed that I sometimes have a hard time living in the moment when I have my camera or phone. I get this messed up feeling that if it isn’t photographed, it didn’t actually happen. Clearly I have a problem. I’m not entirely sure when things changed, but I’ve somehow managed to develop an interest in photography. Remember when I did a whole post about food photography being the bane of my existence? Well, I take it back. Somewhere between then and now my camera and I became friends. It likely had something to do with the fact that I actually read the manual…one year later. I want to clarify that I do NOT enjoy food photography when I am hangry. The pictures never turn out well because I am too impatient to keep trying to get the best shot. I can always tell when I’ve taken a photo in a rush, but my stomach takes precedence no matter what. I have approximately 48 hours to overwhelm you with New Years recipes. I apologize in advance if I harass your twitter/facebook feeds reposting mine and my friend’s deliciousness. New Years is like the underdog to Christmas. Christmas gets a solid 6 weeks of build-up and New Years only a measly week. So I’m giving it the credit it deserves. Today we’re doing a champagne turkey meatball appetizer, tomorrow a dessert and Wednesday you’ll be privy to my resolutions that I’m attempting to not fail at this year. Stay tuned!
Champagne Turkey Meatballs
Prep Time: 10 mins
Cook Time: 25 mins
Keywords: bake cook appetizer entree dairy-free gluten-free turkey champagne
Ingredients (Yields: about 1 dozen meatball)
- For the meatballs:
- 1 lb ground turkey
- ½ medium onion, finely chopped
- 1 rice cake, crumbled
- 1 egg
- 1/2 tsp salt
- ground pepper
- For the sauce:
- 1 can tomato paste
- ½ can cranberries, whole
- ½ tsp Dijon mustard
- 1 cup champagne
For the meatballs:
1. Preheat oven to 400 degrees F.
2. Combine all meatball ingredients and mix with hands.
3. Roll into 1 inch balls (or larger if serving as an entree) and place on a parchment or silicone-lined baking sheet.
4. Bake for 15 mins.
For the Sauce:
1. Combine all sauce ingredients in a large pot and cook on high until mixture begins to boil.
2. Add in meatballs and stir to coat.
3. Reduce heat to low and simmer, uncovered for 10 mins.
4. Place a toothpick in each meatball and serve as an appetizer.
Do you enjoy photography? What are your New Years plans?