Experimenting with Meatballs

I have been really into meatballs lately. One of the things I love about them is that they are infinite in possibilities—they just require ground meat. This is a recipe I came up with when the only ground meat I had on hand was turkey (which is definitely not my favorite of ground meats).

Turkey-Mushroom-Bacon Meatballs

Downplay the smoky flavor in these meatballs by using pancetta or salt pork in place of the bacon. 

1. In a medium skillet, saute 3 slices of bacon (chopped) until brown and slightly crisp. Add 8 ounces cremini mushrooms (chopped); saute until the mushrooms lose their moisture and begin to brown. Add 1 or 2 tablespoons dry sherry; simmer for 2 minutes. Remove from heat; cool.

2. In a food processor, add 1/2 of a baguette (torn into bits), 1 clove garlic (chopped), 1/2 small onion, and the bacon-mushroom mixture. Cover and process until roughly smooth. Pour into a large bowl along with 1/2 cup buttermilk, l small egg (Cochin-sized eggs work perfectly. Lucky for me, 4 live right next door!), 1 teaspoon each olive oil, salt and, pepper, thyme, and cayenne pepper, and 1/4 cup grated gruyere cheese. Mix thoroughly using a wooden spoon. Add 1 pound ground turkey. Mix using hands until just incorporated. Form into 1 to 2 inch meatballs. 

3. Heat 2 tablespoons olive oil in a large skillet. Cook meatballs in batches in hot oil until golden brown on all sides. 

4. For sauce, in a large saucepan or Dutch oven, saute 1 small onion, minced, in 1/4 cup olive oil and a pinch of salt until translucent. Add 2 cloves of garlic, minced, and 1 teaspoon crushed red pepper; cook 2 minutes more. Stir in 4 cups chicken broth and 1/4 cup tomato paste. Simmer 5 minutes. Taste and adjust seasoning with salt, pepper, and/or sugar. Add meatballs and simmer for 20 minutes. Serve over hot, al dente linguine.