I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.
I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.
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| My squeaky-clean fridge. |
So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.
My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.
I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.
Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.
They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)
Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!
Makes about 20, 1 1/2 inch meatballs
For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey
For Garnish:
1/3 cup arugula leaves
1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.
2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.
3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.
4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.
5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.
6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.
