Overall, the meal was a success. The sauce was fantastic and I'd love to try it in other recipes - maybe on some pork chops? The balls themselves were pretty good, although I might substitute the onions with a dry onion soup mix next time because they were a little overwhelming.
Recipe: Blueberry Balsamic Turkey Meatballs
-1 lb ground turkey
-1/4 cup minced parsley
-1 onion, minced (here's where I would have subbed the soup mix)
-2 cloves of garlic, minced
-1 tsp paprika
-2 cups blueberries (I used frozen)
-1/4 cup balsamic vinegar
-3 tbsp sugar
-3 tbsp ketchup
-1/2 tsp garlic powder
-salt and pepper to taste
-Combine the turkey, parsley, onion, garlic, egg and paprika along with a few grinds from your pepper mill and a pinch of salt. Shape into balls (mine were a little bigger than egg-sized). Set aside.
-For the sauce (from Cooking Light Annual Recipes '04), combine the blueberries, balsamic, sugar, ketchup, garlic powder and a pinch of salt in a large skillet. Bring to a boil, reduce heat and simmer for about 10 minutes.
-Pour mixture into a blender and process for about 30 seconds or until smooth.
-Put your meatballs in the same skillet at medium-high heat and brown on all sides.
-Pour sauce on top of the meatballs, cover and simmer for about 5 minutes.