There are few dishes that embody Thanksgiving more than Turkey (even though turkey wasn’t center stage at the first Thanksgiving). But, the same old slab of roasted turkey meat slathered in gravy has gotten a little dull after a few decades of Thanksgiving get-togethers. Lucky for you, long-time Los Angeles-area bartender Eric “ET” Tecosky of Jones Hollywood has a better option for you: Dirty Turkey Meatballs.
Not only is the recipe a change-up from the usual Thanksgiving fare, it’s also a bit healthier than filling your gut with sausage stuffing, mashed potatoes, and giant slabs of roasted turkey. “I’m heading to Hawaii in December with my wife and recently caught a glimpse of myself in the mirror,” explained Tecosky. “Since she always looks perfect, I decided my Thanksgiving was going to need some modifications if board shorts were in my future.”
Instead of a full-on Thanksgiving turkey, this year the chef/bartender is making Dirty Turkey meatballs and serving them over a bed of zucchini pasta (you can also serve them by themselves as an appetizer, too). “It’s still decadent, but not too heavy,” Tecosky told us.
His turkey-based meatballs are made with ground turkey, salt, pepper and a few other ingredients. But, like any good barman, Tecosky decided to add a bit of cocktail flair to the recipe. “The secret ingredient in the meatballs is Dirty Sue Premium Olive Juice, which lends a briny flavor that pairs perfectly with a dirty martini.”