First up we have the Thai turkey meatballs with savory blueberry jam!
I ended up making this dish for dinner last night (I doubled the recipe) and enjoyed it for lunch again today when I arrived home from a meeting at the College of Central Florida.
The meatballs reheated perfectly and according to Chef Jon Ashton, the creator of the recipes, the blueberry jam should last for more than a month in your fridge… if you don’t eat all of it first.
While the Thai turkey meatballs are fantastic, Ryan and I agree that the savory blueberry jam is the shining star of this pairing.
I never would’ve thought to simmer blueberries in chicken broth and wine and season them with herbs, but I already have a million ideas for this savory jam. (I’m thinking paninis with brie and savory blueberry jam. Mmm!)
Thai Turkey Meatballs
Recipe reprinted with permission from Driscoll’s
Ingredients:
- 2/3 ponds 93%lean, freshly ground turkey
- 2 pieces white bread
- 1/3 cup milk or half and half
- 1/3 red onion, diced small
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 1/8 cup chopped cilantro
- 2 teaspoons Thai red curry paste (optional)
- Salt and freshly ground black pepper, to taste
Directions:
- Mash ground turkey, bread and milk in large bowl with fork until homogeneous. Stir in onion, ginger, garlic, cilantro and red curry paste (if using). Season with salt and pepper to your preference.
- Shape mixture into 18 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)
- Arrange in a single layer on a baking sheet or on two large plats. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- 4. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
- Serve with blueberry jam.
Savory Blueberry Jam
Recipe reprinted with permission from Driscoll’s
Ingredients
- 1 package (6 ounces) Driscoll’s blueberries
- 2/3 cup sugar
- 2/3 cup white wine
- 1/3 cup chicken stock
- 1/3 cup fresh lemon juice
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
Directions:
- Stir together Driscoll’s blueberries, sugar, wine, chicken stock, lemon juice, and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high.
- Cook, stirring frequently, for about 10-15mins or until mixture is thickend and reduced to a jam-like consistency.
- Let cool and then remove herb stems.
A couple of notes about these recipe:
- I used whole wheat bread in the Thai turkey meatballs recipe in place of white bread, a sweet onion in place of a red onion, 2 percent milk rather than half and half and omitted the Thai red curry paste and it was still fantastic!
- I did not have any fresh rosemary on hand for the blueberry jam but found that dried rosemary worked just fine.
Hope you enjoy this dish as much as we did!
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That looks incredible!! Savory blueberry jam, who’d have thunk it!?
I think I’ll be needing to swing by the supermarket on my way home from work today.
Wow this looks amazing!
Love fruit with savoury dishes and although I’m not a meat eater the jam sounds awesome!
Yum!! I’ve made a similar recipe with salmon and it’s DELICIOUS! You mix equal parts blueberry jam and barbeque sauce (sounds weird, but I promise it’s amazing!) and marinate salmon in it. Prepare the salmon as usual and then cover with some of the remaining blueberry bbq sauce. SOOO good!
oooh! i want to try this!!
That looks so yummy thanks for sharing, I’ll try and remember to make it. I assume the savoury jam is kind of like cranberry sauce (assuming you guys have cranberry sauce across the Atlantic??).
we do have cranberry sauce! i love it! though the cranberry sauce i make is usually tart/sweet, not really savory. this jam has a similar consistency to cranberry sauce though!
Me too, so good with turkey, Brie or bacon…or all three :). I’m impressed that you make your own!
This looks absolutely amazing!!!!
Oh heavens-to-besty (do people still say that? lol) this looks AMAZING! I love savory-sweet combos. I just happen to have all this in my fridge … hmmmmm … 😀
ha!! heavens to betsy – we must bring it back!
it sounds so good as-is, but that sandwich mentioned with the brie? girlfriend, i need some of THAT!
agreed! i may need to make a trip to the grocery store for some brie tomorrow to make it happen for lunch. it’s calling to me!
WOW. Those look amazing!!! I can’t wait to try this combo 🙂
That blueberry jam looks amazing! Yum!
It’s a weird combo but i love sweet salty combos and I’d definitely try making this!
What a great recipe! It’s so unique and interesting, but unique is good!
What a creative recipe, I never would have thought to put a blueberry jam on meat!
Yummy! And I might actually be able to make this recipe. 😉
You had me at savory-sweet combo! That jam sounds ahhhh-mazing!!! And so simple to make 🙂
Okay, I am literally drooling right now. Seems like such a strange combo, but when you think about it… so perfect!
I’m so glad you shared the recipes because these look soooo tasty. It would never have been a pairing I would have thought up on my own. And, I wholeheartedly agree that paninis with that jam sounds pretty darn good :D.
oh my gosh I want this and I totally want that sandwich your dreaming of!!
WOW this recipe sounds awesome! I love fruits with meats but my fiance thinks its so weird! I make it anyways though! (: thanks for sharing that event looked awesome!
Yum! That sounds amazing! I love savory-sweet combinations!
WHOA! This looks good! Love the idea of savory/sweet combo.
Yum! That looks completely heavenly! I love mixing sweet and savory together!
This looks amazing! I can also see stuffing the jam into a baked brie!
I love blueberry jam, but never would have thought to do a savoury version. Sounds so good!
Wow! That blueberry jam looks like it’s to die for… I love how unique this meal is too! I wish it was blueberry season again!
I like all of your recipes but this has to be the best one!
I am having formatting issues when I read your blog. Do u think it is just an issue on my end?
Yum! I love the idea of a savory jam!
Darn! If not due to travel, I would’ve been at the event too! That looks delicious, Julie! Thanks for sharing 🙂
Such a unique recipe!! Looks awesome Julie!
Julie, do you think this would lend itself to another kind of berry? We’re not big on blueberries, but it appears like blackberries would work!
absolutely. i think blackberries would definitely work! let me know if you give it a try!
I’ve always loved sweet/savory fruit sauces in a main dish. I’ve made a blueberry sauce before with a salmon that came out fantastic but I love the turkey meatballs.
LOVE savory jams. Great recipe.
That blueberry jam sounda amazing! Think it would taste good on plain turkey? I’m thinking it would be a fun dressing for your thanksgiving turkey! (Turkey always tastes so dry to me)
absolutely! i think it would be good on turkey or chicken… i even want to try it on top of salmon in the future.
I wouldn’t think of blueberry as savoury either! I must try it sometime.
Thank you for sharing! The blueberry jam is so unique, but I can’t wait to try it 🙂
This is such a unique recipe. I’d love to try making it sometime especially for the blueberry jam! 🙂
This looks delicious! Would rice be good as a side? 🙂
definitely!
This recipe looks so good (looks fancy but seems easy!), and I think that jam could go with so many things!
My husband can’t eat poultry, but I think this would still work with a beef/pork combo! He loves blueberries, too. And spice. Going to give these a try. Thanks!
that jam looks phenomenal! I must try it asap.
These sound awesome and I’m def going to try them out! I tried a turkey meatball recipe a couple of weeks ago that substituted quinoa for bread crumbs/bread so that might be a fun way to add some extra protein to these 🙂
This reminds me of one of my favorite meals ever! There is this restaurant called Acqua al 2 (in Florence, San Diego, and DC) and they are famous for their filet with blueberry sauce. Seriously, if you are ever in any of the three cities (I’ve lived in each of them, but haven’t been to the SD location) you HAVE to go. It’s unbelievable! They train all their chefs in Florence so you know it has to be good. 🙂
can’t wait to try this!!!
I went to the Food and Wine Festival with my mom last year – after my wedding we plan on making it an annual mother daughter trip! We tried some seriously good food (and wine) while we were there, and these look like they’d be up to par!
Oh my ~ I just made the blueberry jam and put it on top of brie baked in won ton cups. SO GOOD!!!!!!!!!!!!