April 26 – Painkiller & Turkey Meatballs

Going tropical today with a Painkiller. I typically don’t like rum drinks, but this one is really good. The meatballs can be eaten as an appetizer like we did, or fold them into your favorite tomato sauce and serve them over pasta.

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Painkiller

Makes 1 cocktail

  • 2 oz dark rum

  • 4 oz pineapple juice

  • 1 oz orange juice

  • 1 oz cream of coconut

Freshly grated nutmeg Add all ingredients except nutmeg to a cocktail shaker half filled with ice. Shake 20 seconds.

Strain into a glass filled with ice.

Garnish with an orange slice and nutmeg.

Turkey Meatballs with Salsa Verde

Makes 30 meatballs

  • 1 lb ground turkey or chicken

  • 2⁄3 c fresh bread crumbs

  • 2 T minced onion

  • 3 t minced garlic (about 2 medium cloves)

  • 1/4 c minced parsley

  • 1 t dried oregano

  • 1⁄4 t cayenne

  • 1/2 c grated

  • Parmesan cheese

  • 3 T milk

  • 1 large egg, lightly beaten kosher salt & freshly ground black pepper

Preheat oven to 400 degrees F.

Prepare meatballs: Place ground meat, bread crumbs, onion, garlic, 1⁄4 c parsley, oregano, cayenne, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop tablespoon-size meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 20 meatballs). Bake for 15-20 minutes depending on size, until cooked through and lightly browned.

Salsa Verde

Makes 1 cup

  • 1 1⁄2 c chopped herbs (parsley, cilantro, basil, dill, a combination, or only one or two)

  • 1 clove garlic, grated

  • 1 lemon, zested and juiced

  • 1 anchovy filet, minced

  • 4 T olive oil

  • 1⁄2 t red pepper flakes

  • Salt and pepper

Combine all salsa ingredients, the add salt and pepper to taste. Serve with meatballs.

Drinks, AppetizersCharlotte PlaPainkiller, Turkey, Meatballs, Rum