Recipe: Wild Turkey Meatballs flavoured with parmesan, paprika, sage and a rich marinara sauce

RECIPE & PHOTO BY CAMERON TAIT

Arguably, meatballs are the epitome of comfort food. Almost every country, after all, has its own version of the venerable meatball. From Italy’s polpetta to France’s boulette to Turkey’s köfte, they’re all delicious creations based on centuries of culinary tradition. And the variations are practically endless. This meatball recipe, for example, features ground wild turkey breast, balanced with bacon to add some fat. Then there’s the slight tang of Parmesan, touch of smoke from paprika and earthy bite of fresh sage. Add the marinara sauce and you have the perfect mix of flavours. Serves 4.

MEATBALLS

• 2 lbs turkey breast
• 4 slices bacon
• ½ cup breadcrumbs
• ½ cup parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

MARINARA SAUCE

• 2 tbsp olive oil
• ½ onion, small dice
• 1 carrot, small dice
• 3 cloves garlic, chopped
• 670 ml tin tomato purée
• 398 ml tin whole plum tomatoes, diced
• 5 leaves chopped sage
• ½ tsp white sugar
• Salt and pepper, to taste

GARNISH

• Balsamic glaze (optional)
• Fresh sage leaves
• Parmesan cheese

1. Preheat oven to 350°F. Pass turkey and bacon through the meat grinder twice, then add to a mixing bowl along with the other meatball ingredients. Mix until combined.
2. Form ground mixture into round balls (approximately 1.5 ounces each) and place on a baking sheet pan. Bake for 20 minutes, or until well done.
3. For the sauce, place saucepan on medium heat and add olive oil, then sweat onion, carrot and garlic for 5 minutes. Next, add the tomato purée, diced tomato, sage and sugar, then season to taste.
4. Place cooked meatballs in sauce, reduce to low and simmer for 1 hour. Adjust seasoning if necessary, top with grated balsamic glaze, sage leaves and Parmesan, then serve immediately.

FOR THE GLASS

To complement this savoury wild turkey dish, pour a glass of ruby red Pinot Noir from the Okanagan Valley, B.C.’s Gray Monk Estate Winery. The bouquet of red cherry and red currant, along with notes of smoke, earth and oak, make for a great pairing.