Turkey Meatballs with Tarragon Sauce

Turkey Meatballs


Culinary Tools:

  • 8-inch Gourmet Skillet
  • 3-quart Dutch Oven
  • Chef’s Knife
  • Bamboo Cutting Board
  • 5-quart Mixing Bowl
  • Double Griddle

Roux Ingredients:

  • 2 ounces butter (½ stick)
  • ½ cup flour

Tarragon Sauce Ingredients:

  • 2 cups chicken broth
  • 2 cups heavy cream
  • ½ tablespoon tarragon leaves
  • Salt to taste

Meatball Ingredients:

  • 2 pounds ground turkey, lean
  • ½ cup white onion, minced
  • ¼ cup parsley, minced
  • ¼ cup green bell pepper, minced
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 cup pepper jack cheese, cut into ½-inch cubes
  • Cooking spray
  • Salt and black pepper to taste

Roux Directions:

  1. In the 8-inch Skillet, add butter and melt at medium heat.
  2. Add flour; stir constantly until you get a smooth mixture.

Tarragon Sauce Directions:

  1. In the 3-quart Dutch Oven, add chicken broth and cook for 7 minutes at medium-high heat. Pour heavy cream and stir for 2 minutes. Slowly add roux and mix for 3 minutes, or until the mixtures thickens.
  2. Add tarragon and salt to taste; mix for 2 minutes.

Meatball Directions:

  1. Cut vegetables. In the bowl, add ground turkey (previously seasoned with salt and pepper), vegetables, eggs and breadcrumbs; knead well for 2 minutes.
  2. Make 1½-inch meatballs and stuff them with the cheese cubes.
  3. Preheat oven to 400 °F.
  4. Spray cooking oil on the Double Griddle and place meatballs. Bake for 10 minutes and turn them over. Then bake for another 8 minutes, or until the internal temperature is 165 °F.
  5. Pour sauce over meatballs and serve hot.