Pistachio Turkey Meatballs In Orange Sauce Food

ORANGE-GLAZED TURKEY MEATBALLS

Steps:

• 1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
• 2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
• 3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)

Steps:

• To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
• Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
• Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
• Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
• Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
• Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.