* Coq au Vin Turkey Meatballs
Ground Turkey, 1lb. THUMBNAIL
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$5.99
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Jaime Farms Local Organic Eggs, 1 Dozen THUMBNAIL
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$7.99
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Organic Valley Large Eggs, 1 Doz. THUMBNAIL
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$7.99
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Edward & Sons Organic Panko Breadcrumbs, 10.5oz THUMBNAIL
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$6.49
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Ian's Gluten Free Panko Bread Crumbs, 7oz. THUMBNAIL
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$4.99
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Organic Valley Shredded Parmesan Cheese, 4oz THUMBNAIL
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$6.89
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Daily's Applewood Smoked Bacon, 1lb 14/16ct THUMBNAIL
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$9.99
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Organic Sweet Onion, ea. THUMBNAIL
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$1.09
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Organic Loose Carrots, 1lb. THUMBNAIL
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$2.49
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Crimini Mushrooms, Pint THUMBNAIL
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$4.99
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Bionaturae Organic Tomato Paste, 7oz. THUMBNAIL
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$2.89
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Spellbound Cabernet Sauvignon THUMBNAIL
In Stock
$17.99
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Pacific Organic Low Sodium Chicken Broth, 4pk-8oz. THUMBNAIL
In Stock
$5.69
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Morton & Bassett Turkish Bay Leaves, 0.14 oz. THUMBNAIL
In Stock
$11.99
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Organic Italian Parsley Bunch, ea. THUMBNAIL
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$1.79
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Coq au Vin Turkey Meatballs

  • ·         1 1/4 pounds ground turkey
  • ·         1 egg
  • ·         1/3 cup Panko breadcrumbs
  • ·         1/3 cup grated parmesan cheese
  • ·         kosher salt and black pepper
  • ·         2-3 slices thick-cut bacon, chopped
  • ·         1 small yellow onion, chopped
  • ·         4 cloves garlic, minced or grated
  • ·         2 medium carrots, chopped
  • ·         2 cups cremini mushrooms, sliced
  • ·         2 tablespoons tomato paste
  • ·         1 1/2 cups dry red wine, such as Cabernet Sauvignon
  • ·         1 cup low sodium chicken broth
  • ·         bay leaves
  • ·         4 thyme sprigs
  • ·         1/2 cup fresh parsley, chopped

 


·         mashed potatoes, for serving

 

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the turkey, egg, breadcrumbs, parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.

4. Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover, and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

4. Serve the meatballs and sauce over mashed potatoes. (Half Baked Harvest) Serves 6. 

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All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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