Name: Turkey Meatballs with Cherry Sauce & Sweet Pea-Mint Rice Pilaf
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 eggs; 1 small pkg fresh mint; 4 ½ cups frozen cherries; 3 cups frozen peas; 3 cloves garlic; 1.02 kg ground turkey; black pepper; cinnamon, ground; extra virgin olive oil; honey; panko bread crumbs; parsley flakes; rosemary, dried; sage, dried; salt

Turkey Meatballs with Cherry Sauce & Sweet Pea-Mint Rice PilafTurkey Meatballs with Cherry Sauce & Sweet Pea-Mint Rice Pilaf — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 eggs

1 small pkg fresh mint

4 ½ cups frozen cherries

3 cups frozen peas

3 cloves garlic

1.02 kg ground turkey

black pepper

cinnamon, ground

extra virgin olive oil

honey

panko bread crumbs

parsley flakes

rosemary, dried

sage, dried

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Wash, dry, and pick mint leaves off the stems; discard stems and mince the leaves. Place half in a large bowl. (Reserve remaining mint for the rice.)

Peel and mince garlic; add to the bowl with the mint along with turkey, eggs, bread crumbs, and spices. Using your hands, mix well to combine.

Using a tablespoon measure, form the turkey mixture into rounded meatballs and place on a large plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until browned on all sides and cooked through, 6-8 minutes. Once done, transfer to a clean plate (leaving cooking juices in the skillet) and cover with foil.

Meanwhile, place cherries in a colander and rinse under hot water (from the tap) to thaw; transfer to a cutting board and roughly chop.

Return skillet (with cooking juices) to medium-high heat; add cherries, water, honey, and spices. Stir to combine and bring to a simmer; reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened slightly, 5-6 minutes.

Return meatballs to the skillet and continue to cook, turning occasionally, until warmed through, 3-4 minutes. Remove from heat.

Place peas in the colander and rinse under hot water (from the tap) to thaw; set aside to drain.

Once the rice is done, add peas and reserved mint; gently stir to combine the rice pilaf.

To serve, divide rice pilaf, meatballs, and cherry sauce between plates. Enjoy!

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