Turkey or beef, I could eat meatballs every week, but I try not to because I don’t want to look like one. 🙂 Took a while for me to get the recipe just right; ground turkey is a little less forgiving than ground beef and can become dry and tasteless unless you use the right technique. What’s the secret? Browning them on the stove before baking. As with most meats, searing seals in the juices. Do that and these will come out perfectly tasty and juicy every time. In fact, the last time I made these, I had enough to last a full week! I could have frozen some but…. I didn’t. — L. Weal
1 pound ground turkey
1 small (3 ounces) onion, diced
1/4 cup breadcrumbs
1 egg, beaten
2 tablespoons dried parsley
1 tablespoon minced fresh garlic
2 teaspoons dried oregano
ground black pepper
2 tablespoons canola oil
large (5-quart) mixing bowl
measuring cups and spoons
large (12-inch) skillet
baking pan, lined with foil
1. Set oven to 350 degrees. Mix all ingredients, except oil, in bowl.
2. Heat oil in skillet over medium heat. Shape turkey mixture into 8 meatballs.
3. Fry meatballs, turning occasionally, until browned on all sides — about 3 minutes.
4. Transfer meatballs to lightly greased baking pan and bake 20 minutes.
8 golf-ball sized meatballs or 30 mini-meatballs