Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping

Once strictly the revered centerpiece for special winter holidays, turkey now joins table fare year round, especially as ground meat. Low in fat and mild tasting, it fulfills the need for protein without offensive calories or gamy taste. As such, though, it can be perplexing how to make it appealing rather than just bland. Fortunately, turkey … Continue reading Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping

Grilled Lamb and Almond Meatballs with Olive, Tomato, and Parsley Vinaigrette

Around the world, meatballs are a cook’s home way with sausage making, not much fuss to put together and no casing required. In particular, lamb meatballs spiked with one kind of nut or another–walnuts, pine nuts, or almonds–are masterful fare found in various renditions throughout the Mediterranean. With their delicate yet hearty taste, small balls … Continue reading Grilled Lamb and Almond Meatballs with Olive, Tomato, and Parsley Vinaigrette

Pork Meatballs with Prunes and Sage in Dill Yogurt Sauce

I think of meatballs as fun food, family food, including large gatherings with lots of relatives and friends. They appeal for their easy-to-chew texture. They invite never-ending ways of seasoning, shaping, and saucing. And, they are economical, carrying a power pack of flavor in but a few bites. One sort or another meatball, of meat or seafood, or, extending the concept, even of vegetable, can be found in almost every cuisine around the globe. Here’s one that plays with tastes a world away from America, Georgia, in the southwest of the former Soviet Union, right above Armenia, close to Turkey, but still in the Caucasus. Continue reading “Pork Meatballs with Prunes and Sage in Dill Yogurt Sauce”