Blueberry Balsamic Meatballs = Good Time

24 08 2011

I am sure this recipe sits on the primal fence, as reducing fruits is really just concentrating flavour and sugars.
Courtesy of Natalie Dee

My husband Ken, as many long time readers of the blog know, is from Nova Scotia, home of the blueberry. I have entire recipe books from out east on just blueberries. If you have a scrubby patch of soil that nothing else grows on, then you can grow a blueberry. Since we have cut out most of the pies in our life, it has been a bit of a challenge to use seasonal fruits in a new and exciting way.
Enter this recipe stage left.

In Ontario, a kid’s summer job was to detassle corn. A miserable job, but it paid well and it was done in a month or so. In Nova Scotia, the kids were paid to pick blueberries. Go SLAVE labour and small hands. Ken tells me that there was even a blueberry rake to harvest the blueberries. If you have ever seen a blueberry rake it does beg the question “how does this thing work without squishing the blueberries?”

I went to have a look and the guy from Dirty Jobs has used it. Seems reasonable to me that if they deem this as “dirty job’ why not let children do it and pay them less than minimum wage. Look out Nike!

Blueberry and Balsamic Meatballs


2 lbs of ground turkey meat
1/4 cup of minced parsley
2 small onion, minced
2 cloves of garlic, minced
1 egg (have another on standby if you need more binder)
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper

3 cups blueberries
1/4 cup balsamic vinegar
3 Tbs maple syrup (i used sf maple syrup)
3 Tbs ketchup (you can use sf ketchup or tomatoe paste)
1/2 tsp garlic powder
1/2 tsp salt

Preheat oven to 400 degrees and prep a large casserole dish with foil for quick clean up. Mix up turkey ingredients and roll out into balls. I use my 2 tbsp coffee scoop. This made 36 turkey balls

Slip into the oven and bake for 20 -30 minutes.
They are ready to ROCK!

While the meatballs are baking up, take a saucepan and assemble your ingredients. I used fresh wild blueberries for this, as they are sweet and available right now.

Essentially this is a recipe for the cooking challenged, as you throw all the ingredients in a pot, and simmer for 20 minutes. I ended up simmering for longer. The sauce smelled uber vinegar-y and I thought it was going to dominant the sauce, but it really mellowed, and it reminded me of the blueberry version of lingonberry sauce from IKEA, but better.

After you are done simmering, take an immersion blender and make sure you arent wearing your favourite shirt. This shit stains! Blend until you have a smooth sauce.

By this point your meatballs should be done, out of the oven and somewhat cooled. Coat all the meatballs with sauce and either consume, or put aside for re-heat in the oven for later.
YUM While the colour is UBER dark, the taste is really really YUMMY. We would definitely make this again, maybe in the crock pot heated in the winter, when you are longing for the summertime.

I used my nuts for my turkey meatballs, which makes 36 meatballs, 4 meatballs per serving: 162 calories, 1g carb, 9g fat, 22g protein
Sauce to coat (if you evenly distribute over all the meatballs):
51 calories, 11g NET carb, 6g natural sugar

SO for four meatballs:
213, 12g carb, 9g fat, 22g protein, 6g sugar
I served it with some sliced field cucumber and a nice tomato-avocado salad. DELICIOUS.




2 responses

24 08 2011

Sccchhhhhhhhaaaawing! My kids are going to go cukoo for cocoa puffs for these! Great idear!

24 08 2011

Lynn, make sure you cash in on the child labour and make them pick the berries first.
This is the unIKEA version of meatballs and tangy sauce. It beats making a pie!

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