Turkey Meatballs

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

INGREDIENTS
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
kosher salt
ground black pepper
2 tablespoons canola oil

TOOLS
large (5-quart) mixing bowl
measuring cups and spoons
large (12-inch) skillet
kitchen tongs
baking pan, lined with foil

METHOD
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.

READY IN
40 minutes

YIELD
8 golf-ball sized meatballs or 30 mini-meatballs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s