I saw this recipe on The Noshery, a blog that is quickly becoming one of my favorites.
The original recipe was for Blueberry-Balsamic BBQ Turkey Meatballs, and well I LOVE blueberries so I just had to make this. I managed to find some organic ones (berries have too much surface area for me to want pesticide laden ones), though they did come from Chile. Better for the environment? Probably a wash. Better for me? Definitely. So that’s how I justify it.
Anyways, while I was making this, something in my head decided it would make a much better chili (or I broke a meatball and gave up trying to keep them nice and round and pretty, which is closer to what actually happened). So I cooked it like the recipe, however omitted the egg and mushed up everything so I didn’t make meatballs, just ground turkey goodness. And when I made the sauce, I used twice the ketchup (organic of course because my husband reacts to HFCS), and used Vermont maple syrup instead of sugar. Because seriously, who can part beautiful blueberries from wonderful Vermont maple syrup? They were just meant to go together.
I then garnished with some more parsley and blueberries. yum!
Overall, fantastic. I recommend this to anyone.