1 jar Blake Hill Pumpkin Butter
3/4 cup dry white wine
3 – 4 tablespoons Thai Red Chili Sauce
1 pound ground turkey
1 cup yellow onion chopped finely
3 tablespoons currants ( or golden raisins roughly chopped)
3 tablespoons toasted pinenuts
zest of 1 orange
2 tablespoons fresh parsley minced
salt, pepper, red chili flakes
1/4 cup panko bread crumbs
1 egg beaten
In a small sauce pan add the pumpkin butter, wine and chili sauce. Over medium heat cook 5 – 10 minutes until flavors and products are combined.
In a preheated dry saute pan toast the pine nuts, then set them aside. Add olive oil to the pan and add the onions. Saute about 15 minutes achieving a light caramel color and developing flavor. Seasom with salt, pepper and crushed red pepper.
While onions are cooking in a small bowl add the currants or golden raisins, orange zest, parsley, panko bread crumbs, pinenuts once they are cooled and onions when they are cooled.
In a medium size bowl add the ground turkey meat, beaten egg and bowl of seasoning ingredients. Stir until well combined and shape into 22 small meatballs. Heat a large saute pan over medium heat, add olive oil. When the oil is hot add half the meatballs, brown all sides and remove to a casserole dish. Finish browning the rest of the meatballs and add to the casserole dish. Pour the pumpkin butter sauce over the top, cover with a lid or with foil.
Bake in a pre heated oven 350* for 20 minutes until sauce is nice and bubbly and meatballs are cooked through.
Serve as an entree over whipped potatoes, rice or quinoa and garnish with sliced green onions. Or serve with toothpicks as an appetizer.
In the photograph I served my Sicilian Meatballs with whipped potatoes, and a vegetable saute of zucchini ribbons, spinach and peas. The veggies give a nice pop of color and crunch to an entree.