Apple Chipotle Meatballs and Smoked Gouda Grits Bowls

Did everyone have a good Memorial Day Weekend? My kids were off of school Friday and Monday, and we were super busy the whole time. A Crawfish Boil, a pizza party, swimming, we went and saw Solo and lots of sleeping in- it was fabulous. Until this meatball decided to overheat running around in the backyard and nearly gave me a heart attack. 

The meatballs I'm sharing with you today are a lot like Beignet- sweet and spicy, they take a little bit of time but are SO worth it. They were my second entry for the Simply Wholesome Foods Applesauce Contest. Creamy, smoky cheesy Gouda grits piled high with smoky sweet Apple Chipotle Meatballs. My kids went nuts for this meal!

The applesauce make these turkey meatballs so tender and the chipotle sauce gives a smoky kick that make these meatballs irresistible. They'd be fabulous on their own as an appetizer as well, but who doesn't want cheesy grits for every meal?!

 Apple Chipotle Meatballs and Smoked Gouda Grits Bowls

Sauce:

1 Tablespoon vegetable oil

¼ cup finely minced shallot

1 ½ cups Simply Wholesome Foods Touch of Honey Applesauce 

½ cup ketchup

4 Tablespoons molasses

2 Tablespoons honey

1 ½ teaspoons chipotle chile powder

1/3 cup apple cider vinegar

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

Meatballs:

1 large egg 

1 cup seasoned breadcrumbs  

1 cup Simply Wholesome Foods Touch of Honey Applesauce  

1 large shallot, minced

1 Tablespoon Worcestershire sauce

1 ½ teaspoons salt

½ teaspoon pepper 

2 pounds lean ground turkey

Grits:

2 cups milk

2 cups chicken stock

1 teaspoon salt

1 cup stone ground grits or polenta

8 ounces shredded smoked gouda cheese

3 Tablespoons butter

¼ cup chopped fresh parsley

To make the sauce, place the vegetable oil and minced shallot in a large sauté pan over low heat. Sauté until the shallot has softened, about 3-5 minutes. Stir in the remaining sauce ingredients and bring to a simmer. Cook for 10 minutes, turn off the heat and allow to cool slightly. Using a stick blender or food processor, puree until smooth.

Pre-heat oven to 400 degrees and cover a large cookie sheet with foil. Liberally spray the foil with olive oil cooking spray. 

For the meatballs, stir together the egg, breadcrumbs, applesauce, shallot, Worcestershire sauce, salt and pepper in a large mixing bowl. Gently fold the seasoning paste into the ground turkey, being careful not to overmix the meat. Using a medium ice cream scoop, make about 24 meatballs and lay them on the prepared cookie sheet. Spray the tops of the meatballs with olive oil cooking spray and bake for 20-25 minutes. 

While the meatballs bake, bring the milk and chicken stock to a low boil over medium-high heat in a large sauce pot. When the liquid is bubbling, slowly whisk in the salt and grits and reduce the heat to low. Cook, stirring occasionally, for 8-10 minutes. Once the grits are tender and thickened, turn off the fire and stir in the cheese and butter. Cover to keep warm until ready to serve.

Once the meatballs are fully cooked, place them in the sauté pan with the warm sauce and gently stir to coat evenly. 

To serve, ladle the cheesy grits into shallow bowls. Top with meatballs and sprinkle with parsley. Serve immediately. 

Makes 6 servings.