Cider-Sage Glazed Turkey Meatballs with Warm White Bean Mash and Toasted Corn

Name: Cider-Sage Glazed Turkey Meatballs with Warm White Bean Mash and Toasted Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb Ground turkey; 1/2 cup Breadcrumbs; 1 large Egg; 1 cup Yellow onion; 4 cloves Garlic; 2 tbsp Fresh sage; 2 tsp Smoked paprika; 1 1/2 tsp Kosher salt; 1 tsp Black pepper; 2 tbsp Olive oil; 1 cup Apple cider; 1 tbsp Apple cider vinegar; 2 tbsp Honey; 2 tsp Dijon mustard; 3 cups Cooked white beans; 1 cup Corn kernels; 1/2 cup Chicken broth; 1/2 cup Sour cream; 2 tbsp Butter; 3 tbsp Chives

An original American-inspired recipe featuring juicy baked turkey meatballs lacquered with a glossy apple cider and sage glaze. They are served over a rustic white bean mash with sour cream and toasted corn, finished with chives and black pepper.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g Ground turkey (preferiblemente 93% magro)
60 g Breadcrumbs (pan grated fino)
1 unit Egg (lightly beaten)
150 g Yellow onion (finely chopped, divided)
12 g Garlic (chopped, divided)
6 g Fresh sage (chopped, divided)
4 g Smoked paprika
8 g Kosher salt (divided, or to taste)
3 g Black pepper (divided)
30 ml Olive oil (divided)
240 ml Apple cider (without alcohol, estilo estadounidense)
15 ml Apple cider vinegar
30 ml Honey
10 g Dijon mustard
480 g Cooked white beans (escurridos and enjuagados)
165 g Corn kernels (fresh or congelados descongelados)
120 ml Chicken broth
120 g Sour cream
28 g Butter
10 g Chives (chopped, more a poco for decorar)

Nutrition facts

per serving

545 kcal

Calories

37 g

Protein

32 g

Carbs

28 g

Fat

6 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a sheet pan or tray with parchment paper and lightly grease it with 1 teaspoon of the olive oil.
2
In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add 100 g (about 2/3 cup) of the chopped onion and 2 chopped garlic cloves. Cook for 4 to 5 minutes until softened. Add 1 tablespoon of the chopped sage and cook 30 seconds more. Remove from the heat and let cool for 5 minutes.
3
In a large bowl, combine the ground turkey, breadcrumbs, egg, the warm onion-garlic mixture, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix just until combined. Shape into 16 evenly sized meatballs and place them on the prepared pan.
4
Bake the meatballs for 14 to 16 minutes at 220 °C / 425 °F, until cooked through and they reach an internal temperature of 74 °C / 165 °F.
5
While they bake, make the glaze. In the same skillet, add the apple cider, apple cider vinegar, honey, Dijon mustard, the remaining onion, the remaining 2 garlic cloves, the remaining sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until reduced and glossy with a lightly thickened texture.
6
In another skillet or saucepan, melt the butter over medium heat. Add the corn and cook for 4 to 5 minutes until lightly toasted in spots. Stir in the white beans and chicken broth, then cook 3 minutes more until heated through.
7
Turn off the heat for the bean mash and stir in the sour cream and half of the chives. Using a masher or fork, partially mash the beans and corn for a rustic texture. Adjust with salt and pepper to taste.
8
Transfer the baked meatballs to the glaze skillet and gently toss for 1 to 2 minutes to coat them well.
9
Spoon the warm white bean and corn mash onto each plate. Top with 4 glazed meatballs per serving and finish with the remaining chives and a little extra black pepper, if desired.

Chef tips

For juicier meatballs, do not overmix the turkey. If the glaze reduces too quickly, add 1 to 2 tablespoons of water or broth to loosen it before adding the meatballs.

Substitutions

You can use ground chicken instead of turkey. Thick Greek yogurt can replace the sour cream. If you do not have fresh sage, use 1 teaspoon dried sage in the meatballs and 1/2 teaspoon in the glaze.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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