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Apricot Hazelnut Meatballs

Apricot Hazelnut Meatballs


• Turano Rustic Italian
• 1 ½ lbs. sausage meat (can substitute for bratwurst)
• 1/2 cup chopped bell pepper, red or orange
• 1/4 cup chopped dried apricots
• 1/3 cup toasted chopped hazelnuts
• 1/2 tsp freshly ground black pepper
• Pinch of salt
• 3 cloves minced garlic
• Minced 2 cups freshly toasted croutons (see more) - Turano Herbed Garlic and
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• Salt and pepper to taste


• Mix together the sausage, peppers, apricots, hazelnuts, herbs, salt, pepper and garlic until well combined.
• Mix in the herbed garlic and parmesan croutons until evenly distributed Form into 3 inch balls and place on a baking sheet.
• Herbed garlic and parmesan croutons
• In a small saucepan, combine the garlic, oregano, basil, thyme, salt, pepper, and oil. Simmer the mixture for 5 minutes.
• In a bowl, toss the bread cubes with the oil mixture.
• Spread them in a jelly-roll pan, and bake them at 350°F for 8 minutes.
• Sprinkle the croutons with the parmesan cheese and bake for another 7 minutes, or until crispy and golden. Sprinkle croutons with a little more salt and let them cool.
• Bake at 350 degrees F for about a half hour or until the internal temperature reaches about 175 degrees on a meat thermometer

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