Turkey and Pistachio Meatballs in Creamy Chevre Sauce

• 1 pound ground turkey, preferably thigh meat
• 1/4 cup finely chopped pistachios
• 1 teaspoon grated or minced orange zest
• 2 teaspoons fresh orange juice
• 1 teaspoon kosher or fine sea salt
• 1 teaspoon freshly ground green peppercorns
• 3/4 pound soft goat cheese, at room temperature
• 1/4 cup extra virgin olive oil
• 1/3 cup heavy cream
• 2 tablespoons finely shredded fresh basil leaves
• Butter or ghee and extra virgin olive oil, for sauteing
• 3/4 pound spaghettini, cooked al dente (optional)

1. To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Form the mixture into meatballs the size of a cherry tomato for appetizers or 1 inch in diameter for a main course with pasta.
3. Cover and refrigerate until ready to use, or for up to overnight.
4. To make the sauce, whisk together the cheese, oil, cream, and basil in a small bowl.
5. Set aside until ready to use.
6. Combine 1 tablespoon butter and 1 tablespoon oil in a large saute pan and heat over medium heat until the butter melts.
7. Add as many meatballs as will fi t without crowding and saute on medium to medium-low heat, turning 3 or 4 times, until brown all around and no longer pink in the center, about 5 minutes for small balls, 12 minutes for large balls.
8. Transfer the meatballs to a plate.
9. If necessary, continue with another round, adding more butter and oil to the pan if needed.
10. When all the meatballs have been browned, add the cheese mixture to the pan and gently whisk over low heat until smooth and runny, about 1 minute.
11. If serving as hors doeuvres, arrange the meatballs on a platter and coat them with some of the sauce.
12. Serve warm, with the remaining sauce on the side for dipping.
13. If serving with pasta, add the meatballs back to the pan with the sauce and turn to coat all around.
14. Spread over cooked pasta and toss gently to mix.

ground turkey, pistachios, orange zest, orange juice, kosher, freshly ground green peppercorns, goat cheese, extra virgin olive oil, heavy cream, fresh basil, butter, spaghettini

Taken from www.epicurious.com/recipes/food/views/turkey-and-pistachio-meatballs-in-creamy-chevre-sauce-389550 (may not work)