THAT'S A TANGY MEAT-A-BALLA!

After I heard about Sher, I checked out her site. I felt so bad and kept thinking about her for days. I had seen her site, What did you eat? before and checked out a few recipes. I saw several people had put up recipes from her blog in her honor and I am doing the same. This one's for you kid!

These meatballs were outstanding. I can't really say enough good things about them. You can find her original recipe here. The following is what I did when I made them because I didn't have all the ingredients on hand. Also I already had some currant puree in the fridge. It had a little sugar in it but otherwise was very tangy. I can so see this with small meatballs as an appetizer.

Herbed Turkey Meatballs with Currant Sauce

for the meatball:
1 Tbs. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1/2 cup fine fresh bread crumbs
1/2 cup cracker crumbs
1 egg
2 Tbs. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 teaspoon garlic powder

In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside.

Add the turkey, bread crumbs, egg, oregano, garlic powder, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into small meatballs and fry lightly. Set on paper towels to absorb any grease.

for the currant sauce:

2 cups currants (cooked and pureed)
1/2 cup sugar
1/2 cup water
1 cup apple juice (unsweetened)
1 tespoon cornstarch

Place two cups of currants, water and sugar in saucepan and bring to a boil. Cook until the currants become tender. Puree. Add back to pan with applejuice. If mixture seems to thin, make a slurry of cornstarch and water. Add to juice until desired consistency is achieved.