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!
For the meatballs
- 1 lb ground turkey
- 1/2 medium onion, finely chopped
- 1 rice cake, crumbled
- 1 egg
- 1/2 tsp salt
- ground pepper
For the sauce
- 1 small can tomato paste
- 1/2 can cranberries, whole
- 1/2 tsp Dijon mustard
- 1 cup champagne
For the meatballs:
- Preheat oven to 400 degrees F.
- Combine all meatball ingredients and mix with hands.
- Roll into 1 inch balls (or larger if serving as an entree) and place on a parchment or silicone-lined baking sheet.
- Bake for 15 mins.
For the Sauce:
- Combine all sauce ingredients in a large pot and cook on high until mixture begins to boil.
- Add in meatballs and stir to coat.
- Reduce heat to low and simmer, uncovered for 10 mins.
- Place a toothpick in each meatball and serve as an appetizer.
Do you enjoy photography? What are your New Years plans?