The story I am about to tell you is an insider look at how weird I am. Yesterday, as I was editing the pictures of these Baked Turkey Meatballs with Cherries and Gruyere, I started to sing a song.
“Lonely, Lonely Meatball”. Then I went into a bad fake Italian accent, “Lonnnely, Lonnnely Meatball… Meatball.”
This went on for literally twenty minutes, singing progressively more off key and ridiculous, until I was on the floor in hysterics. I am one of those people who can crack themselves up. My guess is that it stems from being an only child for four years once my brother left for college. Thankfully, I have friends who are equally as weird as I am. One of my best friends from pre-school and I share this game where we talk in ridiculous accents to each other. Whoever keeps a straight face the longest, wins. Nine times out ten, I lose my cool first, which means the next round of drinks is on me. My wallet weeps at the lack of control I have. Anyways, moving on from my life to meatballs.
Sometimes, my greatest ideas come late at night, around 2 am. For instance, Baked Turkey Meatballs with Cherries and Gruyere. Originally, the plan was to stuff the meatballs with Brie, then I saw the price of Brie at the supermarket. Holly molly! That shiznut is expensive. So, I moved onto plan B; Gruyere from Trader Joe’s. Instead of stuffing the meatballs, I grated Gruyere into the turkey mixture. Then added five ounces of dried cherries. See how it all comes full circle? I could wax on for forever about how delicious these little balls of goodness are. They are slightly sweet, have a hint of fresh herbs and a salty sharpness from the cheese. Run; don’t walk to your kitchen, because you have to make these. Enjoy!
- 1 5 oz bag dried cherries
- 1 cup water
- 1 pound ground turkey
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon basil
- 1 tablespoon worcestershire sauce
- ½ cup bread crumbs
- 1 beaten egg
- ½ cup shredded gruyere
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
- Soak the dried cherries in water for 10 minutes. When plump, roughly chop into bite size pieces. In a large bowl, combine all the ingredients through the gruyere and fold in the cherries. Shape and roll the meatballs into balls about 1.5 inches in diameter. Place on a baking sheet and bake for twenty to twenty five minutes.
- *If you dont want to make a dozen meatballs, roll them as so and freeze them raw on a cookie sheet. Transfer to a freezer bag. They will keep for a month in the freezer.