Autumn Chowder
Ingredients
Turkey Truffel (meatball)
1 lb. Woodbridge ground turkey meat (beef or pork work too)
1/2 cup shredded cheese ( mozerella, cheddar, or provolone)
4 cloves garlic, grated
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
Salt and fresh cracked black pepper, to taste
2 teaspoons butter for pan
Creamy spinach sauce
2 tablespoons butter
4 cloves garlic, minced
1 small yellow onion, diced
1/3 cup broth (turkey, chicken or vegetable)
1 3/4 cups heavy cream (Woodbridge fresh unprocessed cream)
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
Directions
To make the turkey truffles (meatballs): In a large bowl, combine ground turkey, grated garlic, Italian seasoning, red chili pepper flakes, salt and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.
In the same pan make the sauce, melt the butter in the remaining cooking juices. Add in the minced garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Finally, pour in the broth, and allow the sauce to reduce slightly.
Reduce heat to low, add in the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.
Add in the baby spinach and allow to wilt in the sauce. Finally, add in the parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through.
Add the cooked turkey meatballs back into the pan and spoon the sauce over each meatball. Serve the creamy garlic spinach turkey truffles (meatballs) over rice, pasta or mashed potatoes.