Meatballs with Peas and Turnips

Gosh I am weary of festive food.  My dinning room table still looks like the candy and snack kingdom.  How about a simple but good supper made up of comforting favorites?  Harry Brown gave me a big sack of fresh turnips when I bought eggs last, right after Thanksgiving.  Since then I have been yearning for an old family dish, buttered peas and turnips.  Meatballs sounds good to me to so that was last night's supper and Brian loved it.  He too was ready for some simple fare.

This meatball recipe was adapted from a recipe from Ree Drummand the Pioneer Woman.

Ingredients for Meatballs:

1 1/2 pounds ground chuck
3/4 C. quick oats
1 C. milk
1/4 C. finely chopped onion
1 1/2 t. salt
1/2 t. black pepper
1/4 C. oil for frying
flour for dredging

The Sauce:

1 C. ketchup
3/4 C. finely chopped onion
3 T. white vinegar
2 T. sugar
2 T. Worcestershire Sauce
1-2 T. Shiracha or your favorite hot sauce

To make the meatballs combine in a medium sized bowl the beef, oats, milk, salt and pepper, and onions.  Stir well to combine.  Form into walnut sized meatballs by rolling in your hands.  Refrigerate the meatballs for about 45 minutes.

Meanwhile stir up the sauce by combining all of the ingredients and whisking them together.  Let them sit on the counter and meld.  Preheat the oven to 350 degrees F. 

Heat the oil in a heavy skillet.  I use cast iron.  Dredge the meatballs in flour and brown them in batches just to get a good golden color.  Place them into a large baking dish.  Drizzle the sauce over the top of the meatballs evenly to cover. 

Bake until cooked through, hot, and bubbling, about 45 minutes.  Yield 4-6 servings.

Ingredients for Buttered Peas and Turnips:

2 fresh turnips
4 C. frozen peas
2 T. butter

Peel and dice the turnips into a saucepan.  Just cover with water and a sprinkle of salt and pepper.  Bring to a boil and reduce the heat to low simmer and cover.  Simmer for 10 minutes od so until fork tender.  add peas and simmer another 2-10 minutes until done taste to correct the seasoning and add butter.  Stir well and serve hot as a side dish.  Yield 6-8 servings. 

Helpful Hint:  Freeze any leftover vegetables for making vegetable soup.

1 comment:

Wendy Phelps said...

Finally rid of all the Christmas sweet things, have just thrown the last of the toffees in the bin. I don't need to see them anymore. I have been so worried about you guys, I've just been watching our National News and boy are you guys in the Mid west getting hit hard with snow and very low temps. Hope you are safe and most importantly warm. How on earth do you live in these conditions, stay safe, best wishes Wendy