Spring is just around the corner and I’m clinging to all the hearty winter foods. Our daffodils are popping up and I just can’t stop looking at soup and stew recipes for inspiration. I know soon enough it will be time to put away the stews for lighter and brighter dishes.
I’m so very excited for Spring… but once you see that winter is just about over you want just a few more weeks of coziness! We had a relatively mild winter here in Oregon, per usual. We don’t get much snow (none this year), the rain is what keeps us cooped up. After you’ve muddied your shoes about 415234892 times, you just give up on going outside.
This recipe had me feeling all the winter vibes. Seriously, we cuddled up on the couch under blankets to eat it. Please tell me we aren’t the only people who eat on the couch 95% of the time under blankets?!?
Just like the Roasted Sausage and Grapes recipe I shared yesterday, we also served this over mashed potatoes. Of course, you could serve these over greens, pasta, etc. You can make it fairly healthy or you can go super indulgent like we did. You can find my favorite mashed potato recipe here.
Burgundy Turkey Meatballs
Burgundy meatballs with mushrooms and carrots in a rich red wine sauce.
- 1 pounds ground turkey
- 1 egg
- 1/3 cup Panko bread crumbs
- 2-3 slices thick-cut bacon chopped
- 1 yellow onion chopped
- 4 cloves garlic minced
- 4 carrots sliced
- 2 cups mushrooms sliced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 1 cup vegetable broth can sub for beef or chicken broth if you wish
- 4 thyme sprigs
Add chopped bacon to a skillet, cook for about 5-6 minutes over medium heat. Add the onion and garlic to the bacon and cook until fragrant (about 5 minutes).
Meanwhile, combine the turkey, egg, bread crumbs and a dash of salt. Once combined make small meatballs and add to another skillet and cook until browned (about 10 minutes).
Once the onions and garlic are fragrant add the carrots and mushrooms to the skillet, continue cooking until meatballs are complete. Add the meatballs to the skillet and continue cooking over medium heat. Add the tomato paste and stir to combine all the ingredients.
Add the vegetable broth, thyme and red wine to the skillet. Salt and pepper to taste. Bring the sauce to a boil, then reduce heat to simmer for about 5 minutes (until sauce has thickened).
If you have extra thyme feel free to chop some to garnish while serving. Serve over greens, rice, pasta, mashed potatoes, polenta or on its own!