Today, we are rolling out two new meatballs for you guys.
One is a turkey and stuffing meatball
that's got a chili cranberry sauce.
And then, we are going to make
a pork schnitzel fried meatball.
And so for this one, we start out
with one pound of ground turkey.
I like a mix of white and dark meat.
One pound of ground turkey in the bottom of the bowl,
a little bit of grated onion
just like I do in my deviled eggs.
My mom always put grated onion into our meatballs,
it adds a lot of flavor.
A little salt and pepper.
And then, for the breadcrumbs,
I take seasoned stuffing cubes
and I grind them up in the food processor
and I moisten them with turkey or chicken stock.
Get them nice and moist and add them to your bowl
with your grated onion.
And then, we're gonna crack in an egg.
A little hint of lemon zest
or orange zest is equally delicious,
little bit of citrus zest.
Brighten it up a bit.
(bowl clanking)
I like a little celery seed in this as well.
Kind of a fun secret ingredient.
And then, some fresh herbs to kind of brighten up
the seasoning blend.
Then, we're adding in fresh of some of the same things
that we get in poultry seasoning.
We're adding in a little fresh sage, and thyme, and parsley,
all into the meatballs.
You mix these together, get your hands in there,
get nice and dirty.
These guys, we're just gonna spray lightly
with a little olive oil.
Put them in a hot oven at 425
'till they're nice and golden brown.
The sauce for this is super easy.
All I do is take a couple of cups
of homemade cranberry sauce
or one can of whole berry cranberry sauce,
drop it into a skillet,
and add an equal amount of chili sauce.
That's it, mix the two together, heat 'em up.
We're gonna roll the meatballs in this when we come back
and I'll show you the pork schnitzel balls.
(audience claps)
Okay, moving onto meatball number two.
I'm gonna turn down my sauce for our turkey
and stuffing meatballs.
For our meatball number two,
we're starting with ground pork.
I put the grater right over the bowl
and I grate in a few tablespoons of onion
just like my mom always did back in the day.
I added some salt,
I'm adding a combination of thyme and parsley.
A little black pepper
and I like white pepper in this as well.
They hit a different place on your palate,
they have two different flavors.
And I like a little nutmeg.
(bowl clanking)
And a little lemon zest again,
that brightness of flavor.
(loud grating)
Crack in one egg into the ground pork.
And then, you're going to add breadcrumbs
moistened with some whole milk or half and half,
whatever you put in your coffee.
I drink black coffee
but John likes milk or half and half in his,
so whatever we have on hand.
You mix that all together, same deal.
You roll it into the balls, use a scoop to
have them all be the same shape and size.
And then, I set up a breading station.
Flour, egg, and breadcrumb.
For the flour, season it with salt and pepper.
Same with the breadcrumb.
Eggs, you can add a little mustard
because we're gonna serve these later with mustard
if you wanna spice it up in a fun way.
And then, you're just gonna bread them
just like you do a schnitzel
when you're making a pork cutlet.
I'm gonna throw a few of these guys into my tabletop fryer.
You're gonna cook them
to an internal temperature of about 160.
Grab a snack, I've got some balls frying in the back.
I'll show you how to serve both of these when you come back.
(audience claps)
So, to serve the pork schnitzel meatballs,
I just pile them up and while they're still hot,
sprinkle them with a little flaky sea salt.
And then, I serve them with lemon wedges
to douse the schnitzel with.
Little pickles like cornichon on the side
or chopped dill pickles even is great.
And grainy mustard or regular dijon mustard
for topping the schnitzel balls.
For the turkey meatballs, the turkey stuffing meatballs,
take them out of the oven,
and then roll them around
in the hot cranberry chili sauce mixture.
Yeah, they're real yummy too.
(audience claps)
They make this more complicated or more messy.
I'm like well, I have too few balls for the plate
and too much sauce, there.
(audience laughs)
That's a pretty hot mess.
(audience claps)
There, it looks beautiful, done!
(audience claps and cheers)