Adapted from @EmilyEatsThings' substack
Serve with mashed potatoes and steamed peas or green beans.
Ingredients:
Meatballs:
1 lb ground turkey
14 oz extra firm tofu (one package)
⅔ c panko breadcrumbs
⅓ c milk
½ large yellow onion, grated
2 cloves garlic, minced
1 large egg
½ t allspice
¼ t nutmeg
1 t kosher salt and black pepper to taste
Dash Maggi seasoning
Gravy:
3 c beef broth
¼ c flour
¼ c heavy cream
Dash Maggi seasoning
Red Cabbage:
1 small red cabbage, cored and roughly chopped
½ large yellow onion, roughly chopped
1 large apple, grated
2 T butter, microwaved in a medium bowl
¼ c apple cider vinegar
3 T Apple Orange Cranberry Sauce (or lingonberry, or red currant jam)
Pinch kosher salt
Method:
Meatballs:
Preheat oven to 400°F.
In a large bowl, stir together breadcrumbs and milk. Set aside to soak for 5 minutes.
To
the soaked breadcrumbs, add the grated onion,
minced garlic, egg, allspice, nutmeg, salt, pepper and maggi seasoning. Mix with a silicone spatula until homogeneous. Add the ground turkey, crumble in the tofu, and mix until combined. Form into about 16 meatballs.
Place meatballs on a large, oiled, rimmed baking dish. Bake in preheated oven for 30 minutes.
Gravy:
After 30 minutes, whisk together beef broth and all-purpose flour in a large
measuring cup until smooth. Whisk in heavy cream and dash of Maggi.
Remove meatballs from baking dish to a plate and set on the table. Pour
gravy mixture into the baking dish and carefully scrape up the browned
bits with a spatula. Return pan to the oven and bake for 10-15 more
minutes, whisking every 5 minutes, until the gravy thickens a bit. Pour into a bowl and set on the table.
Red Cabbage:
At the same time, in a small bowl, whisk together butter, apple cider vinegar, cranberry sauce, and a pinch of salt.
Place cabbage, onion and apple on a large rimmed baking sheet. Pour over the butter mixture and toss to combine.
Bake in preheated oven for 25-30 minutes, or until cabbage is tender.
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