Showstopper Meatballs

Directions:

1. Preheat oven to 375°.
2. Place Crofton Cast Iron 4.6 Qt. French Oven over medium heat. Add oil, onion, celery, peppers, mushrooms, garlic, thyme, oregano, sage and cumin. Sauté until vegetables are almost tender. Remove 1/2 cup of the cooked vegetables and reserve.
3. Add 1 1/2 cups chicken broth, butter and stuffing mix to the vegetable mixture and stir. Remove from heat and fold in basil and parsley. Cover for 5 minutes, fluff and reserve.
4. In a large mixing bowl, combine 2 cups of stuffing mixture with the ground turkey and mix until evenly incorporated. Add red pepper, salt and pepper to taste. Reserve the remaining stuffing mixture.
5. Form medium sized meatballs, place on a foil-lined baking sheet and bake for 15 minutes.
6. Meanwhile, over medium-high heat, add reserved 1/2 cup vegetables, remaining 1/2 cup broth, pureed raspberries, wine and honey to the French oven. Cook until sauce is thickened. Add meatballs and cook for 5-10 minutes. Serve over reserved stuffing.

 

 Recipe Courtesy of Chef Tricia, ALDI Test Kitchen