My mom was nice enough to bring up a copy of Mark Bittman's article in the New York Times about grinding your own burger meat, and how a) that's the new trend, and b) it's way better.

All I can say is, Otis and I were wayyy ahead of that trend. I asked for, and received, the kitchenaid food grinder attachment for one of my holiday gifts a couple of years ago. For about six months it sat in its little box, languishing away.

But then! We began grinding here, grinding there, grinding thither and yon! I think I mentioned in my previous posting about Thai meatballs that grinding the meat for those is the way to go. Well, the grinder also makes incredible meat for loaf, and, (coming to the point of this post) makes some damn tasty turkey meatballs.

I was especially pleased to learn when I returned home from work today that Otis is planning on making tortellini with turkey meatballs for dinner tomorrow. (Tonight is leftover bbq pork and corn on the cob with garlic oil. Hey, there's that garlic oil again...))

Anyway, coming to the point. Turkey meatballs! You need a grinder for this, obviously.

Ingredients:
1 lb boneless turkey breast, very cold
2 stale dinner rolls, torn into pieces
S&P
Basil, oregano, other herbs to taste
2 eggs, beaten

To Prepare:
Grind the turkey and the bread through the grinder on coarse
Mix in a bowl with the rest of the ingredients
Form into small round balls
Fry in a small amount of olive oil until cooked through

OK. That was not a very exciting recipe, especially if you don't have a grinder. How's this for a teaser... we bought four thai chile plants this weekend, each of which should yield 200+ hot-as-hell chiles. Coming soon: lots of hot stuff!