The recipe for Pickapeppa Turkey Meatballs with Peach Ketchup was inspired by one thing above all else: I have awesome neighbors.
The kind of awesome neighbors who text you to tell you they’re leaving a bag of fresh, local peaches on your front step because they have more than they need.
See what I mean?
So, I thought things over. I mulled. I contemplated. I held those peaches in my hands and went to my pantry and thought some more.
Something with chicken or turkey… Something with spices for complexity and a bit of kick for fun…
I’d been wanting to play around with the Pickapeppa sauce in my fridge, so Pickapeppa turkey meatballs seemed like a no-brainer. The peaches would become the base for the sauce. I did some googling and found a recipe for peach ketchup that I felt I could adapt easily.
Boom! Time to start cooking.
The peach ketchup works best with really ripe fruit. Taste as you go, but keep in mind that the flavors that are intense when the ketchup is hot will mellow as it cools.
The meatballs themselves are one of my prouder moments. They are sweet and savory. The onion pieces give them a bit of pleasant crunch. I ate as many of them chilled and straight out of the fridge as I did warmed up, simply because I couldn’t wait!
This dish is fabulous as a main course accompanied by a side salad or as an appetizer at a multi-course dinner or even a party hors d’oeuvre.
Use up your leftover peach ketchup (it’ll last about a month in the fridge) like you would any condiment, as a dipping sauce for roasted veggies, a glaze for a roast, or a spread for sandwiches. Check back Thursday, and I’ll post a recipe for a Tomato-Avocado Panini with Pistachios and Peach Ketchup as well.
Have fun with it!
Pickapeppa Turkey Meatballs with Peach Ketchup
Slice 1 jalapeno. Remove core and seeds. Mince and divide in half. Set aside half for peach ketchup and reserve the other half for meatballs.
Peel and chop 1 shallot and 2 cloves of garlic. Set aside.
Slice the peaches in half, remove the pits, and peel with a knife. Chop flesh and set aside.
In a medium-sized pot, heat 1 Tbsp. vegetable oil and sauté the shallot, garlic, and jalapeno until just soft, 2-4 minutes.
Add 2 bay leaves, 2 bay leaves, 1 Tbsp. tomato paste, 1/2 tsp. curry powder, 1/4 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. Chinese five spice powder, 1 Tbsp. + 3/4 tsp. brown sugar and cook, stirring until everything is well combined. When the spices are fragrant and the tomato paste has just begin to darken, add 1/2 cup apple cider vinegar and 1 tsp. balsamic vinegar. Scrape the bottom of the pan to remove any stuck bits.
Add the chopped peaches and lower heat to medium-low.
Cook, stirring regularly, for 10-15 minutes. The mixture will begin to take on the consistency of a lumpy syrup.
Remove the bay leaves and puree the ketchup using an immersion blender until smooth.
Taste and adjust seasoning if necessary. The flavors will become less intense as the ketchup cools, so be generous until you achieve a strong condiment. I’ve given you the amounts that worked for me, but depending on the size of your peaches, you may want to add a bit more.
Pickapeppa turkey meatballs
Preheat oven to 350 degrees.
Peel and dice 1 small yellow onion and add to large bowl.
In the same large bowl, combine diced onion and reserved minced jalapeno with 1 lb. ground turkey, 4 Tbsp. Pickapeppa sauce, 1 tsp. kosher salt, 1/4 tsp. ground pepper, 1 egg (lightly beaten), and 1/4 panko.
Mix ingredients together thoroughly with your hands until well-combined. Chill mixture 30 minutes.
After chilling, work quickly to form mixture into meatballs about 1 – 1 1/2” in diameter. Return meatballs to the refrigerator for 5 minutes while you heat the pan.
Spray a shallow baking dish with cooking spray and set aside.
Heat 1 Tbsp. extra virgin olive oil and 1 Tbsp. butter in a large skillet over medium high heat. Transfer chilled meatballs to pre-heated skillet and watch closely as they begin to cook. Carefully move them around until they have browned on all sides.
As soon as a meatball has browned, carefully transfer it from the skillet to the baking dish. When all meatballs have been browned and transferred to the baking dish, place the baking dish in the preheated oven for 15-20 minutes to allow the meatballs to finish cooking. Test a single meatball to ensure doneness.