Combining the avocado with ground turkey and seasonings is the big whamo, the secret ammo in these Onion Fire Balls. The velvety avocado chunks replace any need for more processed ways of adding moisture to ground turkey. There's no need for mayonnaise or oils. Adding fresh tarragon, kosher salt and cracked pepper and a dash of soy sauce (or Worcestershire) and the optional minced peppers give the turkey meat robust flavor. Then, if that's not enough, it gets hugged together by an onion layer and grilled inside a foil wrapper that holds in all the smokey juices. Wowza - that's just good! It's
I was lucky to receive a box of avocados from California Avocados. A while back I visited an Avocado Farm and learned more about how much time, effort, talent and honest love of farming goes into getting these green babies into our markets and homes.
I also haven't stopped developing recipes for using avocados as a replacement for other fats in baked goods (Avocado Banana Muffins). And, don't forget the simplicity of eating them right out of the shell with a sprinkle of smokey salt.
This recipe is a one bowl, wrap it up and cook it kinda deal. If you don't want to grill them, they work in the oven or even the toaster oven too. My husband says he likes them as cold lunch leftovers right out of the refrigerator the next day. That's your cue to make as many as you want, right?
I'm including a simple little video I made as a tip for cubing avocado. I hope you find it helpful or inspiring for your own dishes.
Happy 4th of July to the United States - remembering those who helped make this a great country from the beginning. Happy Celebrations of all kinds to ALL of you across the globe and much appreciation for checking in at ShowFood Chef. :D
Recipe: Avocado & Turkey in Onion Fire Balls
(makes about a dozen or more if using small ones for appetizers)
5-6 Medium Onions
1 lb. Ground Turkey
1 Avocado (cut into small cubes)
1/3 cup chopped onion (*see below)
2 Tablespoons Fresh Tarragon (chopped)
1 Dash of Soy Sauce (or Worcestershire)
1 Teaspoon+ Kosher Salt, and cracked pepper
**optional- 1 Tablespoon minced Serrano Pepper
1) Slice the whole onions in half from root to root. Slice the root off each end. Peel, then separate the first few outer shells and hold. (*Chop the smallest insides of the onions to use 1/3 cup in recipe.)
2) In a bowl, combine all ingredients (except the onion shells) together. Using your clean hands works great.
3) Spoon a hefty ball of turkey mixture into one side of an onion shell, add the other side of the onion shell to create a ball.
4) Place each Onion Ball you create on a separate piece of Aluminum Foil (I used non-stick for ease) and wrap up into a little pouch.
5) Put the foil pouches inside a heated grill (about Medium), close the grill and cook for about 20 minutes. Alternately, you can place these in a pan in the preheated oven at 375 for about 20 minutes.
6) Remove, unwrap the foil carefully and test for done. Serve in foil, on a platter or on top of a salad (just an idea.)