Turkey and Pistachio Meatballs in Creamy Chèvre Sauce

Name: Turkey and Pistachio Meatballs in Creamy Chèvre Sauce
Yield: serves 4 as a main course, or 6 to 8 as an appetizer
Ingredients: 1 pound ground turkey, preferably thigh meat; 1/4 cup finely chopped pistachios; 1 teaspoon grated or minced orange zest; 2 teaspoons fresh orange juice; 1 teaspoon kosher or fine sea salt; 1 teaspoon freshly ground green peppercorns; 3/4 pound soft goat cheese, at room temperature; 1/4 cup extra virgin olive oil; 1/3 cup heavy cream; 2 tablespoons finely shredded fresh basil leaves; Butter or ghee and extra virgin olive oil, for sautéing; 3/4 pound spaghettini, cooked al dente (optional)

January 24, 2012

Adding panache to everyday ground turkey is a bit of a challenge. Here, pistachios, orange zest, and a creamy chèvre sauce step up to the plate and bring the balls home on the first run. Serve the sausage balls with the sauce for dipping as hors d’oeuvres with cocktails. Or, cook up spaghettini, set the sausage balls on top, and nap with the sauce. The chèvre sauce can also be used to blanket sautéed chicken breasts, or to drizzle, cooled, over fresh pear slices for dessert, accompanied with a crisp, not-too-dry Gewürztraminer or Riesling.

Recipe notes

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