Introducing the Improv-ers: Edesia’s Notebook

This week, I’d like to introduce you to Lesa from Edesia’s Notebook.  She has been with the Improv Challenge since the second month we started.  Her contributions to the Improv have included Pumpkin Cream Cheese Cinnamon RollsCranberry Eggnog White Chocolate Chip Muffins, Salmon with Lemon Cream Sauce, Carrot Ginger Souffle, Greek Roasted Potatoes with Feta and Lemon and  Crispy Peanut Butter Chicken Fingers with Apricot Sweet Chile Dipping Sauce .   Isn’t that an impressive and diverse list?    I am so glad she agreed to be a guest here today.

 

Thank you, Kristen, for having me over today! Hi, I’m Lesa, author of the blog Edesia’s Notebook.  I started Edesia’s Notebook over five years ago when I was trying to remember a meal that I had cooked a year previously, but couldn’t recall how I made it.  I decided that I needed a way to keep better track of my recipes than relying on the various notebooks I had scattered throughout my home.  My blog has the notebook theme because it really is my online cooking journal.  I am obsessed with trying new recipes, seldom making the same dish twice, so I use it as a way to remember all of the recipes I have tried.  Since few of my recipes are my original creations, I also note in each post where I got the recipe and I make note of the changes I made from the original, because there are almost ALWAYS changes!  Edesia is the Roman goddess of the feast, so I thought that was a good name for a food blog.
I live near Grand Rapids, Michigan.  I am a stay-at-home mom to two little girls, Carolena, who is 4, and Eva, who will turn 2 next month.  My husband is the pastor of a tiny congregation in the Lutheran Church-Missouri Synod.  I love cooking for my family, and nearly all of the recipes on my blog are family-friendly main dishes or side dishes that are easy to put together on a busy weeknight.  The recipes that I post ARE my family’s dinner, so they have all been husband and kid-approved!
Apple Turkey Meatball Kebabs
The recipe I am sharing with you today was very popular with them.  Meatballs are always a huge hit at my house, no matter what kind.  I have made meatballs out of beef, turkey, chicken, and even meatless ones made with chickpeas.  This recipe uses ground turkey, which is awesome because it tastes just as good as beef but is much healthier.  These are turkey meatballs with a bit of grated apple inside, and glazed with a combination of apple jelly and soy sauce.  I saw this recipe in Parents Magazine (http://www.parents.com/recipe/turkey/apple-meatball-kabobs/) a while back and changed it up just a little to suit our family and the ingredients I had on hand at the time.  Here is my adaptation.
Apple Turkey Meatball Kebabs
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup soft bread crumbs
  • 1 egg, lightly beaten
  • 1 medium apple, peeled, cored, and coarsely shredded
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • 1 lb. ground turkey
  • ½ cup apple jelly
  • 1 tbsp soy sauce
Instructions
  1. Preheat oven to 400°.
  2. Line a baking sheet with foil and coat with nonstick spray.
  3. In a large bowl combine bread crumbs, egg, apple, mustard, and salt. Mix well.
  4. Add turkey and mix to just combine.
  5. Shape into 24 1¼” meatballs .
  6. Place on prepared baking sheet.
  7. Bake about 20 minutes or until meatballs are cooked through.
  8. Meanwhile, prepare glaze.
  9. In a small saucepan combine apple jelly and soy sauce.
  10. Cook over medium heat until jelly is softened and mixture is smooth.
  11. Combine meatballs and glaze.
  12. Thread on skewers to serve.
The original recipe called for Parmesan cheese inside the meatballs, but my youngest daughter is allergic to dairy so I left that out and increased the salt slightly.  I also changed the glaze ingredients.  The original recipe called for apple juice, maple syrup, and balsamic vinegar.  I’m sure that would be good too, but I was missing a couple of those things and didn’t feel like dragging my kids to the store.  The apple jelly worked really well because it is slightly thick and glazes the meatballs really well.
I always bake meatballs.  I have never had luck cooking them on the stove top, and baking works perfectly for me every time.  You can use a regular baking sheet covered with foil if you like, but actually I use a large stoneware baking sheet (The Pampered Chef’s Large Bar Pan).  Stoneware really cooks the meatballs evenly and makes them less likely to burn on the bottom.
I hope you try this recipe with your family, and that it’s as much of a hit at your house as it was at mine!
Thanks so much for having me today, Kristen!

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