SECRET INGREDIENT TURKEY MEATBALLS

served22No worries, I won’t take my sweet time to divulge it.  The secret ingredient in the meatballs is… rolled oats!   And, I have one word for you:  WOW!  I loved their texture and taste, no way you can detect oats in them (not that there’s anything wrong with it… ;-)). They are soft and tender, very light and flavorful. The meat? Ground turkey, white meat only, not the mixture of 50/50 white and dark I normally go for. Ginger and lime tie it all together.  Smoked paprika adds some warmth.

TURKEY MEATBALLS WITH ROLLED OATS
(from the Bewitching Kitchen, inspired by my niece Raquel)

1 to 1 + 1/2 pounds ground turkey meat
1 egg white
1/2 cup dried quick oats
2 tsp grated ginger root
zest and juice of 1 lime
1 tsp smoked paprika
1 Tablespoon soy sauce
1/4 teaspoon salt
black pepper to taste
ketchup for brushing (optional)

Place the ground turkey in a large bowl. Make a well in the center, then add all other ingredients.  Mix well with your hands,  but do not squeeze the meat too much.

With wet hands, form large balls and place them in a muffin tin or on a roasting pan covered with parchment paper.  Brush the surface with a little ketchup, if you want.  Cook the meatballs in a 375 F oven for about 30 minutes, turning them midway through cooking time and brushing the top again with ketchup.  Serve them right away, or simmer gently in the sauce of your choice for 10 minutes.

ENJOY!

to print the recipe, click here
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Comments:  I made these meatballs on a Saturday to freeze and enjoy later in the week.  I thought they would go well with plain rice and a simple salad.  But then, Phil saw them thawing in the fridge and got all happy about “spaghetti with meatballs”.  Some major change of gears was needed, so I prepared a simple tomato sauce with some orange zest added to it. Simmered the meatballs in it for a few minutes, cooked some whole wheat pasta, and we were all set. Unexpected fusion of east and west…

I must thank my niece Raquel  who raved about meatballs with oats and urged me to make them. A softer texture than breadcrumbs, they end up more like the traditional meatballs prepared with bread soaked in milk. But, of course, considerably lighter in terms of calories.  Next I will be adding rolled oats to my meatloaf, I bet it will be equally awesome!  And, by the way, feel free to add onions and garlic to your meatballs, by now those who follow my blog know that we use those ingredients sparingly.

ONE YEAR AGO: Swedish Meatballs and Egg Noodles

TWO YEARS AGO: Italian Easter Pie

THREE YEARS AGO: Black Olive Bialy

CODRUTA’S ROLLED OAT SOURDOUGH BREAD

I can read Portuguese, English, and French.  Stretching my brains a little I can get by in blogs written in Italian or Spanish, as the grammar and many words are similar to those from my native language.  Reading Romanian is another story altogether, but Codruta’s blog is on my blogroll list and will not be leaving anytime soon! Through Google Translate and a few email exchanges with her, I can profit from the bread masterpieces she regularly posts on “Apa. Faina. Sare”.   Agua. Farinha. Sal.  Water. Flour. Salt.  The basic ingredients for great bread, once you add the magic of wild yeast.

When she posted her own formula for a sourdough bread with flaky oats in the dough, I wanted to make it right away, as it involved a technique new to me: cold fermentation of the starter and dough until final proofing of the shaped bread.  Plus, it combined two different starters, one made with rye flour.  Indeed, not a bread for beginners, but I decided to take a leap of faith and play with the grownups. 😉   What do you think?

CODRUTA’S ROLLED OAT SOURDOUGH
(reprinted with permission, from Apa. Faina. Sare)

Makes one very large loaf or two medium-sized loaves.

for pre-ferment:
50 g very active starter made with regular flour (100% hydration)
50 g very active starter made with rye flour (100% hydration)
100 g bread flour
50 g water

for final dough:
all pre-ferment (250g)
450 g white bread flour
150 g whole wheat flour
130 g rolled oats (rolled thick is better)
470 g cold water
17 g salt

Prepare the pre-ferment by dissolving both types of starters in water, then add the flour. Stir and cover the container, placing it immediately in the refrigerator.  It is better to use a tall and narrow pot, transparent, so you can mark the level of your starter mixture as you place it in the fridge. Let it sit there 18-24 hours, until the yeast bubble grows up. You have a margin of a few hours to use for the yeast bubble will remain within, then begins to collapse.  Ideally, you should catch it when it’s almost doubled in bulk, as you can see in this photo.

When the starter is ready to be used, mix in a bowl the flours, rolled oats and cold water, let it sit 40 to 60 min (the autolyse step). Sprinkle salt on top, add the fermented starter straight from the fridge. Blend all ingredients together. Knead by folding directly into the bowl, a few minutes, until the dough comes off the fingers and the vessel walls. The dough will be quite dense, but do not add more water. Cover the pot, wait 15 minutes, and repeat the kneading by folding (one complete rotation of the vessel is sufficient). Cover and wait 15 minutes.

Transfer the dough in a greased rectangular dish with oil, make a set of stretch and fold (SF), wait 45 minutes, repeat the set of SF and place dough in the refrigerator.  Let dough in refrigerator for 15 to 18 hours.

Remove dough from refrigerator and leave it at room temperature for 1 hour. Divide the dough in two, and shape each half as a round or oval loaf.  Place the shaped loaves in a banetton or another appropriate container, with the seam up. Cover the pot with a light fabric, and then with plastic wrap. Let the dough proof at room temperature for 2 hours and 30 minutes.

Heat your oven 45 minutes before baking time. Have a baking stone inside and your method to generate steam planned. Bake at 460 F  for 45 min, with steam for the initial 15 min. Reduce temp to 440 F  if the bread seems to be browning too much.

Cool it completely before slicing.

ENJOY!

to print the recipe, click here

With this bread, I tried to work on shaping a batard, but next time I will divide the dough in uneven portions, making a slightly smaller batard and bigger “boule”.  I need a bit more practice with this shape of bread, but I feel I’m slowly making progress…  I was hoping for a shorter bread, with more pointed ends.  It will happen.  I know it will…  😉

The bread was absolutely delicious! The oats, although not previously soaked, more or less disappear into the dough, contributing flavor and a very slight hint of texture. Perfect! More and more I lean towards bread with whole wheat flour and grains or seeds inside, I find that they are very satisfying and more flavorful than white bread.

Unfortunately, I had a small problem with my camera – pilot error – and lost all my photos of the crumb.   Mine was not as perfect as Codruta’s bread, but no one who tried the bread seemed to mind…  Make sure to stop by her blog and marvel at the structure of her bread,  with a beautiful pyramidal shape, which is a sign of perfect handling of the dough.

Codruta, thanks for a great recipe,  I now only have about 8 others from your blog waiting in line!   😉

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO:  Roasted Corn and Tomato Risotto

TWO YEARS AGO: Light Rye Bread

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