Thanksgiving with the Coast Guard: Autumn harvest stuffed turkey meatballs

Thanksgiving is a time for friends, family and, of course, food! All this week, Coast Guard Compass will be sharing Thanksgiving recipes from Coast Guard food service specialists stationed around the globe.

If you’re still looking for that perfect side dish, a recipe for your main course or an amazing dessert, these Coast Guard food service specialists have got you covered!

Stay tuned all week as we share these original and creative fall favorites, enjoyed by Coast Guard crews throughout the holiday season. If you have any suggestions or fall favorites of your own, please feel free to leave them in the comments below.

Petty Officer 1st Class James Mitchell, a food service specialist and the special command aide to Coast Guard Rear Adm. Keith Smith, director of Joint Interagency Task Force West, conducts food preparation for an upcoming special event at the admiral’s quarters, in Honolulu, Nov. 5, 2015. Special command aides serve in a variety of assignments, including in a flag officer’s representational facility in order to create and maintain an environment suitable for that flag officer to conduct official business. U.S. Coast Guard photo by Petty Officer 2nd Class Tara Molle.

Petty Officer 1st Class James Mitchell, a food service specialist and the special command aide to Coast Guard Rear Adm. Keith Smith, director of Joint Interagency Task Force West, conducts food preparation for an upcoming special event at the admiral’s quarters, in Honolulu, Nov. 5, 2015. Special command aides serve in a variety of assignments, including in a flag officer’s representational facility in order to create and maintain an environment suitable for that flag officer to conduct official business. U.S. Coast Guard photo by Petty Officer 2nd Class Tara Molle.

Today’s recipe comes from Petty Officer 1st Class James Mitchell, a food service specialist currently serving as the special command aide to Rear Adm. Keith Smith, director of Joint Interagency Task Force West in Honolulu, Hawaii. Enjoy!

Party-Ready Autumn Harvest Stuffed Turkey Meatballs
Serves: Approximately 20-25 1 ounce size

1lb Ground Turkey
4oz Camembert cheese-Chopped(as best you can)
4 slices cooked bacon chopped finely
1/3 cup chopped chives + some reserved.
1 egg
1/2 cup breadcrumbs
1 tsp nutmeg
Salt and pepper to taste
Apple Butter

Autumn harvest stuffed turkey meatballs, as prepared by Petty Officer 1st Class James Mitchell. U.S. Coast Guard photo by Petty Officer 2nd Class Tara Molle.

Autumn harvest stuffed turkey meatballs, as prepared by Petty Officer 1st Class James Mitchell. U.S. Coast Guard photo by Petty Officer 2nd Class Tara Molle.

Instructions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients (less apple butter) together thoroughly in a large bowl, reserving some chives for garnish.
3. Portion the mixture into tablespoon-sized portions, rolling each into a ball.
4. Prepare a sheet pan with a light coating of oil. Space the meatballs evenly on the pan, noting that they will shrink slightly once cooked.
Party Tip: If you are preparing them for a future event you can wrap them tightly with plastic wrap and refrigerate or freeze until your party
5. Place meatballs in the pre-heated oven for 12-15 minutes. If cooking from frozen, you may want to add a few more minutes to the time.
Note: To add some extra texture to the exterior of the meatballs, switch the oven to broil feature in the last few minutes of cooking time. Keep a watchful eye to avoid burning!
6. Remove the meatballs when they are golden brown.
Party Tip: You can hold them in a warm oven above 140 degrees for 4 hours. If you have your party later, simply let them cool on the counter and refrigerate. Just reheat to 165 degrees for at least 15 seconds prior to serving.
7. When ready to serve, garnish meatballs with a brush of apple butter and dusting of fresh chives.
Party Tip: Dress the meatballs up with a nice platter, including toothpicks in a container for easy access.

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