If you’ve had the pleasure of visiting Three Sticks Wines for their Adobe Table Experience, you already know that small bites from Chef Brooke Garlieb, of Brooke’s Table are nothing short of incredible. This holiday season, Brooke and the team at Three Sticks are sharing a turkey meatball recipe that is not only a perfect match for the winery’s William James Pinot Noir, but for canapés & cocktail hour – which we hope are abundant in your holiday schedule.
Turkey Meatballs
Ingredients:
  • 1 lb ground Turkey
  • ½ lb ground pork
  • 1 cup brioche bread crumbs (see note)
  • 1 egg
  • ⅓-½ cup cream
  • ⅓ parmesan
  • ½ cup brunoise mirepoix
  • 2 tbsp minced sage
  • Salt and pepper to taste
Directions:
  • Heat oven to 350-400. Start by brunoising(small dicing) the mirepoix (celery,carrots, onions).
  • Place in a small saute pan and saute until slightly softened. Add the sage during the 2 minutes. Set aside to cool.
  • Meanwhile, mix the turkey, ground pork, bread crumbs, 1 egg, cream, parmesan until combined. DO NOT OVERMIX. Fold in the cooled mirepoix until evenly combined. Scoop out meatballs onto a sheet tray and bake for 10-15 minutes until internal temperature reaches 150.

*For the brioche crumbs, I usually buy the whole foods brioche then place it in a food processor and pulse it until it is the desired crumb size.