Meatballs with Marionberry-Orange Glaze and Pureed Parsnips
It was so nice this weekend. We played outside in the sun, drank margaritas (it was National Margarita Day), ate tacos, basically it was perfect. Now its Monday and its raining, and it just might snow. So over it. And so hard to stay motivated. So while I drag on my 3rd cup of coffee, clean up the kids painting project and plan my week, I will dream about these meatballs and parsnip puree. Comfort food at its best.
I shared this recipe with Oregon Growers using their marionberry jam for the glaze. Hope you enjoy!
Meatballs with Marionberry-Orange Glaze and Pureed Parsnips
serves 4 to 6
Meatballs
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon minced garlic
½ pound ground pork
½ pound ground turkey
3 tablespoons chopped flat-leaf parsley
¼ cup panko breadcrumbs
3 large eggs
coarse salt and freshly ground pepper
Marionberry Glaze
½ cup Oregon Growers Marionberry Jam
1 cup fresh orange juice
½ cup molasses
1 cup chicken broth
Parsnip Puree
2 cups parsnips, peeled and chopped
2 cloves garlic, minced
3 cups milk
coarse salt and freshly ground pepper
To make the meatballs:
Preheat the oven to 325 degrees. In a medium skillet over medium-low heat, warm 1 tablespoon olive oil. Add chopped onions and minced garlic. Cook until soft, about 7 minutes. Set aside to cool.
In a large bowl, combine the ground pork and turkey with the onions and garlic, 2 tablespoons of parsley, breadcrumbs and eggs. Season with salt and pepper. Create 1-inch meatballs and place on a baking sheet. Bake for 15 minutes.
To make the marionberry glaze:
Combine all ingredients in a large saucepan and cook over medium heat for 15 minutes, until reduced by half. Remove and let cool.
To make the parsnip puree:
Combine all ingredients in a large saucepan over medium heat. Cook for 20 minutes, stirring occasionally, until tender. Remove from the heat and transfer to a food processor or blender. Puree until smooth. Season with salt and pepper and set aside.
Ready to Serve:
Put the meatballs in a large skillet over medium heat. Pour the marionberry glaze over top and cook for 2 minutes. Using a spoon, coat all sides of the meatballs with the glaze. Serve individual plates with a serving of the pureed parsnips topped with the glazed meatballs. Garnish with chopped parsley.