HOT, TENDER TURKEY AND FUJI APPLE MEATBALLS TOSSED WITH A ZESTY APPLE PICO DE GALLO AND SHREDDED PURPLE CABBAGE.
More than a month ago, I found Pea a couple huge Fuji apples (her favorite!) from the farmer’s market. But after bringing them home and putting them in the back of the crisper, we forgot about them. Fortunately, fresh apples can last up to months if properly kept, and we decided to finally dig into the juicy, sugary-sweet goodness – by incorporating them into some turkey meatballs. Not only did the turkey and apple work deliciously well together, but the apple and breadcrumbs helped keep the meatballs super tender while developing a crispy exterior in the oven! For some temperature and texture contrast, we tossed the hot meatballs with a chilled apple pico de gallo and some shredded cabbage so we could call it a salad. And while we ate this happily as a meal, it would make a perfectly good appetizer, too! – Boo
Servings: 4-5 (main portions) or 8-10 (appetizer portions)
Difficulty: 
Oven: 400 F, 20-25 minutes
Meatballs:
- 1 lb turkey
- 1 c grated apple
- 1 c breadcrumbs
- 1 egg
- 0.5 tb grated ginger
- 1.5 ts salt
- 2 sprigs thyme, de-stemmed
- Mix all ingredients until homogenized.
- Form into small meatballs (diameter 2 cm), and place onto greased baking sheet.
- Bake on upper-middle rack until browned, 20-25 minutes. Meanwhile, prepare salad.
Pico de gallo salad:
- 1 apple, diced 0.25 inch
- Diced vegetables, 0.25 inch
4 c tomatoes
1.5 c onions
1.5 c cucumbers
0.75 c serrano (or poblano) peppers - Seasoning
0.33 c cilantro, minced
1 lime, zested and juiced
0.5 ts garlic powder
0.5 ts salt
0.5 ts black pepper - 1.5-2 c shredded purple cabbage
- Place diced apple into ice water to prevent browning while preparing other ingredients.
- Toss all ingredients together.
- Toss with baked meatballs, and serve.
