Recipe: Turkey Meatball Baco at Eau Palm Beach

Are you looking for new summer recipes to give you the ‘wow’ factor? Perhaps, even one that you can make on the 4th of July. For a showstopper that will win all of your guests over, let us introduce you to the Turkey Baco sandwich.

This sumptuous sandwich will add a little spice to your afternoon bite by taking a traditional turkey meatball and adding in a bit of spice. Cumin, coriander and harissa spice will certainly bring things up a notch and an added dollop of Greek yogurt will give you the perfect balance. Serve this inside the lightly grilled Baco Bread, a nice change from the norm, and you have the perfect summer sandwich to serve to your guests.

And for those, who want to just sit and enjoy, head on over to Eau Palm Beach where they serve this plate of deliciousness at Temple Orange for both lunch and dinner. If you’re there, add in a refreshing beverage — we highly recommend the carafe of sparkling sangria — and enjoy, while enjoying the oceanfront view.

Harissa Turkey Meatball

Yield: (6) 5.5 oz

2 lbs     Ground Turkey
1 c         Plain Dry Bread Crumbs
1/2 c     Plain Greek Yogurt
1 ea       Lg Egg
2 tsp     Ground Cumin
2 tsp     Ground Coriander
2 tsp     Harissa
1/4 c     Chopped Parsley
1/4 c     Chopped  Cilantro
4 ea      Garlic Cloves (minced)
1 tbsp   Kosher Salt
2 tbsp   Fresh Black Pepper

Directions

1. Place dry bread crumbs in a bowl & mix with yogurt
2. Mix all the rest of the ingredients in a large mixing bowl, add breadcrumbs
3. Fold all ingredients together and shape meatballs into 5.5 oz portions
4. Bake for 15 minutes at 350 degrees.

Baco Bread
Yield 10

1.5 tsp    Dry Active Yeast
1.5 tsp    Sugar
1 c          Warm Water
6 tbsp     Olive Oil
3 tbsp     Plain Yogurt
3 c          All Purpose Flour
1 tsp       Salt

Directions:

1. In the bowl or standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy – about 10 minutes.
2. In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add in the yeast mixture.
3. Add the 3 cups of flour and the salt
4. Mix at medium speed until a soft, supple dough forms about 15 minutes
5. Turn dough out onto a lightly floured surface
6. Cut the dough into 10 pieces and roll each piece into a ball.
7. Roll out each ball into an 8-inch round and cover with plastic wrap
8. Heat a griddle and brush with oil
9. Grill the breads over moderate heat until puffed and blistered, but still supple. About 30 seconds per side.
10. Transfer to a baking sheet and keep warm in the preheated oven, while you cook the remaining bread
11. Serve warm or at room temperature.

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