Italian turkey meatballs

Feb
2014
05

posted by on cooking for 2, homemade, Phoenix, taking the long way

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Italian Turkey Meatballs + Pasta

I’m on a constant and what seems like a never-ending search to find the perfect meatball recipe. I don’t know what it is, but this challenge is one I don’t take lightly. Blame it on Oregano’s meatballs. I’ve come up with short-cut recipes, no-egg recipes, 100-ingredient recipes (almost an exaggeration) but, I’m still searching.

I had a ½ lb. of ground turkey left over from some turkey chili I made last week that needed to be used up. It was time to give the search another shot. I ran across Chef Huda’s Italian Turkey Meatball recipe. The ingredients were simple and so I gave it a swing using what I had available.

breadcrumbs

my makeshift breadcrumbs thanks to my Ninja food processor!

The recipe calls for breadcrumbs which isn’t something I always have on hand. I used my Ninja food processor (I link to a model similar to the one I own) and the ends of a loaf of wheat bread and pulsed them a few times until they looked like soft bread crumbs. Works for me!

The meatballs turned out tender, well seasoned and were perfect with marinara and pasta.

Next time I’ll make sure to dice my onion smaller and sauté with the garlic before adding to the rest of the mixture.
Makes about a dozen meatballs

What you’ll need:

  • ½ lb ground turkey
  • 3 garlic cloves, minced (feel free to use your food processor for this)
  • ¼ cup onion, chopped (I had half of a red onion left over that I cut in half)
  • ¼-½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 egg
  • ½ tablespoon olive oil
  • ½ tsp. Italian seasoning
  • ½ tsp. sea salt
  • ½ tsp. red pepper flakes or fresh ground black pepper
meatballs in the making!

All the ingredients ready for a mix!

Place all of the ingredients except for the egg in a medium sized bowl. Beat the egg in a separate, smaller bowl. Add the beaten egg to the other ingredients and using your (clean) hands, mix until all the ingredients are working together.

I prepped my mix a few hours before I was ready to cook them so if you decide to do this, make sure and top the bowl with some saran wrap and pop the bowl in the fridge until you’re ready to cook. 

Using a spoon, measure out spoonfuls of the turkey mix and roll them into balls. Set aside on a plate until you’re ready to cook. Half a pound of ground turkey should make about a dozen meatballs.

browning the meatballs

browning the meatballs in some olive oil – make sure they’re not too crowded in the pan!

Heat up your olive oil in a large skillet over medium heat. Place the meatballs making sure they aren’t too crowded in the pan. You’ll need to be able to move them around to make sure they get brown on all sides.

Turn the meatballs every couple minutes to brown on all sides. Tongs or chopsticks would work best, but I’ll be honest and say these days I’ve mastered the wooden spoon in place of almost every kitchen tool just shy of maybe a can opener.

When they are done, turn the heat off, remove your pan and let the meatballs rest for 3-5 minutes.

**alternatively, just shy of the meatballs being done, you can add some marinara in the pan, put the lid on the pan and let the meatballs finish cooking in the sauce**

Have a killer meatball recipe to share? Leave me a comment… I’m still on the hunt.

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