Herbed Turkey Meatballs With Charred Pineapple Bourbon BBQ Sauce and Corn Salad

Serves 4


Meat Balls:

1 lb ground turkey
2-3 t Herbs de Provence seasoning blend (I love Victoria’s brand!)
2 large cloves of garlic chopped
½ small shallot diced small
1 egg
1 T plain bread crumbs
3 T heavy cream
1 ½ t kosher salt
½ t black cracked pepper
Handful of chopped flat leaf parsley
1 bottle Harry & David “Charred Pineapple Bourbon Grilling Sauce”

Corn Salad:
  • 5 ears of corn cooked and corn cut off. ½ pint cherry tomatoes, sliced in half, ¼ C red onion chopped, ¼ C chopped cilantro, 1/3 C sliced radicchio, ¼ C red pepper diced, ½ t sesame seeds. Stir and pour in 2 T rice wine vinegar, 1 T light oil, 2 t lime juice. Stir and serve.


  • Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.

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