I voyaged to my home town this morning to deliver some Sriracha Turkey Meatballs to my parents. My dad had rotator cuff surgery two days ago, so that completely explains why went I went over to my parents house this week he was raking the driveway with his good arm.
My boyfriend thinks that I’m like a hyper chipmunk, as I just can’t sit back and relax, even when I’m injured.
I’m starting to see who I get this from.
I’m also wondering why it is that my dad can rake the driveway with one arm, put the wooden gates on his truck with one arm, load the pine needles in the truck with one arm, and yet he can’t flush the toilet.
Later this week I’m finally having the surgery I need to repair my sciatica/ herniated disk problem and I can’t wait to finally start feeling better! Hopefully I can control my inner chipmunk after the surgery and not be like dad!
This year I will celebrate the fourth by recovering on the lake and on the couch with good friends. I’m hoping by Friday night when we have our dinner party I will be recovered enough to make my famous sriracha turkey meatballs.
1 bottle Trader Joe’s sriracha bbq sauce
1/2 cup water
1 package ground turkey
1/2 cup almond meal
2 slices bacon
1/4 red onion
1 teaspoon garlic, chopped
2 tablespoons parsley, chopped
1 teaspoon olive oil
Chop the red onion very fine. Cook the red onion for five minutes until caramelized. Add the garlic for one minute. Remove from heat and let rest five minutes.
While you are waiting cook the bacon and crumble.
Mix together the turkey, almond meal, eggs, bacon and onion mixture. Mix in the parsley and shape into balls. Poor 1 tablespoon of bacon fat into the pan from the onions and brown the meatballs on all sides, covered, for about ten minutes.
On a stove top heat the bbq sauce and the water.
Place the meatballs and the sauce in a crock pot on low. Cook for 30 minutes to an hour. Add extra sauce if the sauce gets low or if you like lots of sauce.
These are a fantastic Fourth of July appetizer just served on a toothpick, or they are delicious on a toasted potato bun with a slight smear of cream cheese under melted Munster cheese.