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Cooking: Annual Beaujolais

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This year marks the 24th Annual Beaujolais plus wine tasting and silent art auction benefits programs sponsored by the Kiwanis Club of Sacramento Suburban. Paul is in the kitchen with Executive Chef Chris Jackson of Jackson Catering and Events and Kristi Mattes from the Kiwanis Club of Sacramento Suburban. The event will include award winning wines, live music, full dinner by Jackson Catering & Events, silent art auction with art from Art Fiesta artisans (pottery, jewelry, painting, textiles, glass, jewelry and more). All proceeds from the event will benefit the Kiwanis Family House.

 

House Made Turkey Meatballs
Yield: 16-20 meatballs
Ingredients
2 lbs Ground Turkey Meat (Dark and White Meat)
¼ Cup of Diced Bell Pepper, Red, Yellow, and Green.
¼ Cup of Diced Yellow Onion
¼ Cup of Ground Fresh Garlic
2 Teaspoons of Salt
2 Teaspoons of Black Pepper
3 Tablespoons of Olive Oil
2 Large Eggs
½ Cup Of Bread Crumbs
½ Cup of Chopped Fresh Herbs, Such as Parsley, Basil, Thyme, and Oregano.
Directions
In a large skillet, sauté the onions and bells peppers in olive oil over medium heat until translucent.
Add the garlic and sauté for two more minutes, set aside to cool.
In a large bowl, add the ground turkey, fresh herbs, salt, pepper, eggs, bread crumbs, bell peppers,
onion and garlic mix. Mix thoroughly with your hands and form meat balls with a small ice cream
scoop.
To Finish
In a large skillet, pre heat the pan on medium high heat with three tablespoons of olive oil.
When the pan is hot, brown the meat balls on all sides until cooked through, approximately five
minutes.
Serve with your favorite tomato sauce and pasta.