- 1½ pounds ground turkey, preferably 83% lean and 17% fat
- 3 sprigs green onion, finely diced
- 1 tablespoon cilantro, chopped
- 1 clove garlic, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon ponzu sauce
- 4 ounces of Treasure Cave® Crumbled Blue Cheese
- 3 tablespoons olive oil, for searing
- Green onions, thinly sliced, for garnish (optional)
- 2 tablespoons unsalted butter
- ½ peach
- 15–20 small red and yellow sweet peppers, sliced
- 1 serrano pepper, halved and deseeded
- 1 garlic clove
- ½ cup rice wine vinegar (unseasoned)
- ½ cup white sugar
- ½ cup water
- Preheat the oven to 400°F.
- First, place the butter in an oven-safe saucepan and place it inside the oven, 3–4 minutes, or until the butter melts. Then, place the peach, flesh-side down, inside the pan and roast it for 15–20 minutes.
- Remove the peach and let it chill. Once it’s chilled, slice the peach into even cubes and reserve them to the side.
- To make the meatballs, combine all the meatball ingredients in a bowl, excluding the oil. Mix just until combined. Then, roll the mixture into equally sized balls.
- Place the meatballs in the refrigerator to chill for at least 10 minutes.
- While the meatballs chill, make the peach glaze by combining the peaches, sweet peppers, serrano pepper, garlic, vinegar, sugar and water in a saucepan over medium-high heat. Whisk the mixture until it’s reduced by half. Once reduced, bring the temperature down to low heat.
- Remove the meatballs from the refrigerator, prepare a heavy-bottomed pan with the olive oil over medium-high heat and sear the meatballs for 2–3 mins on each side, until golden brown all over. Note: You can pinch a piece of the turkey mixture off and cook a patty to test the seasonings before cooking all the meatballs, to ensure they’re seasoned to your preference.
- Once the meatballs are done, toss them with the reserved peach glaze.
- Top with additional blue cheese crumbles and serve them, if desired, with thinly sliced green onions.
Tip: Make the meatballs the day before you need them. The sauce can be made a day ahead, as well; just reheat it before use.