Turkey Leek Meatballs

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

Guys. Flash photography is not easy. Especially if you’ve never used it to photograph food. For the last 5 years, I’ve only used natural light, and the occasional light box when I’ve timed my procrastination incorrectly, for all the photos you see on my blog. Flash photography is totally new to me. If my food looks a bit like photos in your mom’s archived Gourmet magazine from 1974, I’m sorry! I’m working on it! (I’m a crazy person, these photos are perfectly wonderful.)

I also got an ANOVA sous vide immersion circulator as a gift to myself. I turned 30 on December 30th! Woohoo! Champagne birthday! I’ve become a bit obsessed with this machine. So far, I’ve made steak, salmon, carrots, and eggs. Ohhhhhh, those eggs. It’s definitely a fun gadget to have, but I’m a bit old-fashioned and will probably resort to my old cooking methods in a week or so. Except for steak. Dear lord. I’ve never eaten a steak that tender before in my life. That was really cool, except for the fact that it took about 2 hours to make. WORTH IT.

This is not a sous vide recipe. Just humble turkey leek meatballs that take a bath in a golden white wine sauce and sit atop a throne of dill and pea rice. Good enough for a dinner party and easy enough for a weeknight meal. Enjoy =)

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

TURKEY LEEK MEATBALLS WITH WHITE WINE SAUCE

AND DILL & PEA RICE

MAKES 4 SERVINGS

For the rice:
1 tbsp olive oil
1 cup jasmine or basmati rice, rinsed until water is clear
1 1/2 cups water
1/2 tsp salt
1 cup frozen peas
1/4 cup chopped dill
2 tbsp chopped mint
 
For the turkey meatballs:
1 1/2 tbsp butter
1 1/2 tbsp olive oil
4 leeks, green & light green parts sliced thinly
1 lb ground turkey
1/4 cup chopped cilantro
2 cloves garlic, minced finely
1 egg
1/4 cup plain bread crumbs
1 tsp salt
1/4 tsp fresh black pepper
 
For the sauce:
1 1/2 tbsp olive oil
2 cloves garlic, minced finely
1 tbsp all purpose flour
3/4 cup white wine, like a chardonnay
1 1/2 cups chicken stock
1/4 cup chopped cilantro
1/2 tsp salt
1/4 tsp fresh black pepper

lemon zest, garnish
chopped cilatnro, garnish

For the rice:
Heat the olive oil in a medium pot with tight fitting lid over medium heat. Add the rice and coat with the oil. Cook for about a minute until the rice is fragrant. Add the water and salt. Bring the water to a boil, turn the heat down to low and cover. Simmer for 18-20 minutes until the rice is cooked through. Allow the rice to sit covered for 3 minutes before lifting the lid.

After 3 minutes, quickly add the peas on top of the rice and return the lid. The peas will cook/steam from the residual heat of the rice. To finish the rice before serving, add the dill and mint and fluff. Taste for seasoning and adjust with salt.

For the turkey meatballs:
Heat the butter and oil in a sauté pan over medium-low heat. Add the sliced leeks and sauté until softened, about 7-8 minutes. Remove the leeks from the pan and allow to cool.

In a large bowl, combine HALF OF THE SAUTED LEEKS (reserving the other half for the sauce), turkey, cilantro, garlic, egg, breadcrumbs, salt, and black pepper. Make into 22-24 small meatballs. I use an ice cream scoop with release to get them all the same size. (At this point, these meatballs can be refrigerated for 24 hours or frozen for up to a month.)

To finish the meatballs and make the sauce:
Heat the olive oil in a sauté pan with lid over medium heat. Sear the meatballs on two sides until golden brown, about 2 minutes per side. Remove the meatballs from the pan and add the reserved leeks and garlic. Cook for about 2 minutes until the garlic is fragrant. Sprinkle the flour into the pan and continue cooking for an additional minute. Deglaze the pan with the white wine making sure to scrape the bottom of the pan to release all the flavor bits. Reduce the wine slightly and then pour the chicken stock into the pan. Mix in the cilantro. Season with salt and fresh black pepper. Bring the sauce to a simmer. Return the meatballs into the sauce, in one layer, and cover the pan with the lid. Simmer the meatballs for 20 minutes until cooked through. Taste the sauce for seasoning and adjust with salt and pepper.

Serve the meatballs over rice. Garnish with fresh cilantro and lemon zest. Enjoy!

Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters
Turkey Leek Meatballs with White Wine Sauce and Dill & Pea Rice | I Will Not Eat Oysters

11 Comments

  • Reply January 14, 2016

    Tori

    This meal looks amazing! I love all of the yummy flavors you added!

  • Reply January 14, 2016

    Kelsie

    Recipe sounds so tasty! I’m definitely going to make this for dinner tonight.

  • Photos are great – I also am new to artificial light (and food photography in general, let’s get real), and it is definitely a process to figure it out. I’ve been really curious about sous vide for steak. I’m not sure if I’d go so far as to buy a machine but it definitely has me curious! This recipe looks fab.

  • Reply January 23, 2016

    Julie Korowotny White

    Okay. I might have to create myself a membership card as your official fan-girl. But damn, this recipe was perfection!!! I sent my husband to the store with a grocery list, it cost next nothing, and the final result was ridiculously delicious. Thank you for yet again adding to my go-to dinners.

    • Reply January 26, 2016

      iwillnoteatoysters

      hahahaha!! I have a fan-girl!!! Thank you Julie! You just warmed my heart. So happy you have a new go-to!!

  • Reply March 9, 2016

    Regine

    Your recipes are amazing. I also like your attention to details when you list the ingredients. So far I made your kale salad and it was delicious. Next on my list is the turkey meatballs and your one pot paprika wine bucatini. Just yesterday I bought what I think is sweet paprika. It only said
    Szeged Hungarian Paprika, “exquisite 100% sweet delicacy.” See link below to see picture. I am assuming it is indeed sweet paprika. ???

    Thanks!

    http://www.aumarche.com/product/Szeged-Hungarian-Paprika

  • Reply March 12, 2016

    regine

    Thanks regarding response about paprika. My husband, son and I just ate your turkey meatballs with rice. OMG, this is a keeper. We all LOVED it. The meatballs and sauce are well seasoned. Super delicious with the rice. A few things though. First, rice was barely enough for the 3 of us, and serving is 4. Lots of meatballs and sauce, but little rice. Next time, I will triple LOL the rice. Second, the sauce could be a bit less salty so next time I will skip the 1/2 tsp salt and first taste sauce before adding it. Last, I added a few sprinkles of turmeric powder in sauce to brighten up color even further. But hey I add turmeric to almost everything I cook because I like the yellow color it gives to a dish and it also is one of the healthiest spices for you due to its anti-inflamatory benefits.

    Again, I LOVED dish. Thanks!

  • Reply March 12, 2016

    regine

    You should post your recipes in food52.com.

  • Reply August 12, 2016

    Marina

    Hello! Thanks for such a great recipe. I usually find turkey boring but this was so GOOD! The herbs make it taste really unusual. Made your sumac chicken salad which was also amazing. I like your recipes a lot. Thanks so much. Marina

  • Reply October 29, 2016

    Lala

    I love this recipe! I usually don’t stray much from chicken but this gives me a reason to try turkey. Tonight was my third time making it and this time I took the liberty to add a whole grated nutmeg to the leeks when they were cooking. It added some great new flavour!

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