Ingredients
FOR THE MEATBALLS
1/2 lb ground turkey
1/4 cup breadcrumbs
1/4 cup buttermilk (I used low fat)
1 egg yolk, beaten
2 tablespoons fresh sage, finely minced
1/2 teaspoon salt
pepper
oil (for frying)
FOR THE SAUCE
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For the meatballs, combine breadcrumbs and buttermilk in small bowl and let sit for about 5 minutes. Combine turkey in medium bowl with egg, fresh sage, salt and pepper. Stir in breadcrumb mixture. Roll into 1-inch meatballs. Make the sauce in a small saucepan combining the ketchup, vinegar and honey over medium heat. Simmer for about 5 minutes. Heat large skillet over medium high heat with a little oil for frying, and add meatballs. Fry meatballs until browned and cooked through, about 10 minutes. Lower heat and pour sauce over meatballs, stirring gently to coat, and let simmer over low heat for about 5 minutes or until nicely combined and heated through. Serve meatballs with toothpicks. Can be kept warm in a chafing dish or a crockpot.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Leave-in oven probe — monitor roasts without opening the door
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Leave-in oven probe — monitor roasts without opening the door