CSA Bag: Week 2 & Turkey Cilantro Meatballs

by Kelli H. on June 8, 2011

This weeks CSA bag is a little disappointing for me.  While there is plenty there for me to use,  I’m wondering to myself, “What the heck am I going to do with turnip greens?!”.  This week in the bag there is:
Red sweet onnion 
Black Beans
& those dang turnip beats. 
I guess the good thing about this program is I’ll have to challenge myself to try new things.  They gave a recipe I could do for braised greens which sounds good but just doesn’t sound like something I’m dying to try.  I guess I’ll have to do something with it! As for the lettuce and spinach, I’ll eat those up in a hurry.  Cilantro is always in use at my house as well as garlic and onions.  I have the black beans soaking over night and hopefully I’ll come up with a meal for those later in the week. It sure is fun having a little surprise every Tuesday afternoon of what I’ll be getting. 
Onto recipes! I made this recipe on Monday night and thought it was super tasty! Lots of cilantro shining through these little meatballs. It was also easy to make and doesn’t require many ingredients — my fave!
Turkey Meatballs with Sweet Peanut Sauce

Adapted from Rachael Ray Everyday

1 pound ground turkey (or chicken)
1/2 c chopped cilantro
1/4 c dried breadcrumbs
1/4 c grated onion (or finely chopped)
2 clove garlic, grated (or minced)
1 t salt
1/2 t pepper
2 T olive oil
1/4 c peanut butter
2 T soy sauce
3 T sugar
3 T sesame oil
chopped peanuts, for garnish

1.  Mix turkey, cilantro, breadcrumbs, onion, garlic, S & P; roll into 1 tablespoon balls.
2.  In medium skillet, heat oil over medium heat.  Add meatballs and cook through, 6 to 8 minutes.
3.  Mix remaining ingredients (except peanuts) and warm in a sauce pan over medium-low heat or warm in the microwave.
4.  Toss meatballs with half of the sauce and sprinkle with peanuts.  Dip meatballs in remaining sauce.

I served this entree with a simple salad dressed with an Asian flavor dressing.  I love cutting veggies on a diagonal when I have Asian inspired flavors involved.  It’s a fun twist since I don’t usually cut my veggies that way.  

Sorry for the semi-out-of-focus pictures lately.  Since the weather has been so bad I’ve had to take them all indoors with a terrible glare showing.  Hopefully now that the sun is shining more it won’t be such an issue!  I swear, this dinner was tasty, even if the picture doesn’t look so appetizing.

{ 3 comments… read them below or add one }

David June 8, 2011 at 2:39 pm

Wow cool! I got home so late I didn’t even see our produce this week. Turnip greens, huh? Kind of cool in the sense that we’ll be able to try things we normally wouldn’t try! It’s good for us. 🙂
p.s. I really liked those meatballs. haha.


Janet June 9, 2011 at 3:56 pm

This sounds good, I can eat Asian food anytime and I like that this recipe is easy, I’ll have to go to TJ’s and get their Asian dressing to put on the greens, yum.


Made in Sonoma June 9, 2011 at 8:32 pm

I forgot about TJ’s Asian dressing…I used to really like it!


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