For your gluten-free holiday entertaining try Fall Fowl Balls. They’re little turkey meatballs studded with apples, cheddar cheese and rolled in nuts for a light and tasty autumn appetizer! Turkey meat tends to be dry. I add sautéed veggies, grated cheddar and diced dried apples to the turkey meat to give it a nice texture and fall herbs to give a cozy bite.
- olive oil
- 6 ounces onion, chopped
- 2 ounces celery, diced fine
- 2 ounces carrot, diced fine
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme, minced
- 1 teaspoon freshly ground fennel seeds, crushed
- 1/2 teaspoon rubbed sage
- 1 pound turkey, ground
- 1/4 cup dried apples, diced fine
- 2 cup grated extra sharp cheddar cheese
- 1/2 cup potato starch
- 2 cups puffed or crispy rice, roughly crushed
- 1 teaspoon freshly ground pepper
- 1 teaspoon kosher salt
- Blanched sliced almonds or Pumpkin seeds, crushed
- 40 1” balls
- Preheat oven to 350 °.
- In a small skillet, sauté the onions in 1/4 cup olive oil until they’re translucent, stirring occasionally. Add the celery, carrots, and garlic. Cook for another five minutes. Remove from heat. Cool.
- In a small bowl, mix the turkey meat with the onion mixture and the remaining ingredients except the nuts.
- Roll one ball about 1” in diameter. Roll it in the nuts and then in your hand to press the nuts into the meatball. If you want a more serious crumb, you can roll the balls in potato starch, egg wash, and nuts, but I wanted it to be fast and easy.
- Reheat the skillet and cook off the fall fowl ball until it’s browned and cooked through. Cool and taste it. Adjust seasoning if necessary.
- Roll remaining mixture into 1” round balls and then in the nuts. Place on a lightly greased sheet pan.
- Bake for 25 minutes until the balls are cooked through.
Yield: about 40 1" balls