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Turkey Meatballs, A Favorite Family Recipe
These delicious meatballs taste just as good if not better than their red meat counterparts. Turkey is far cheaper than beef, plus you get all the wonderful benefits of eating turkey.
Turkey is lower in saturated fat while still being an excellent source of protein. One four ounce serving has about 32 grams of protein. It's also a great source of vitamins B3 and B6. These are essential for helping your body make the most out of the protein you eat plus B6 helps brain function. On top of all that it contains selenium. This mineral is needed for the thyroid and immune system to function properly. It also plays an important role in the antioxidant defense system, helping reduce the risk of cancer.
Still want to make your meatballs out of beef?
Eat quickly... they disappear fast!
Like the idea of substituting turkey for beef? Try this family favorite!
The pictures were taken when I was making a quadruple batch for a family get together. I single batch will make enough for about 6 servings.
- 1 pound ground turkey
- 2 slices bread, cubed
- 1/4 cup finely chopped white onion
- 3-4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon Italian seasoning, or 3 Tbsp. fresh italian herbs
- 1/4 cup fresh grated parmesan
- 1 large egg
- olive oil for frying
- In a large bowl place your turkey and bread cubes. Don't bother mixing just yet. I have you do this first so the turkey has time to come up to room temperature before cooking. This ensures tender, juicy meatballs.
- Make sure your onion is finely chopped and your garlic minced. In a frying pan saute the onions and garlic in the 2 tablespoons of butter until the onions just become translucent.
- Let the onion mixture cool just a couple minutes then add to the bowl with the turkey.
- Add the Italian seasoning or herbs, parmesan cheese and egg to the bowl of turkey. Use your hands to thoroughly blend all the ingredients together.
- In a large frying pan heat up some olive oil. Just enough to coat the bottom of the pan.
- Once the oil is heated roll 1 1/2-2 inch meatballs and add them to the pan. Try to work quickly. If you want to take your time rolling them don't add them to the pan but make a plate of raw meatballs and then add them all at once to the pan. Place them so they don't touch. If your pan isn't big enough you'll have to make them in batches.
- Cover the pan and let cook about 8-10 minutes, or just until the bottoms are caramelized but not burnt.
- Uncover and turn the balls over and let brown on all sides... this should take a few minutes per side.
- Remove from pan and place on a paper towel lined plate. Serve warm. We like them both plain or on top of our favorite pasta. If you're making spaghetti you can take them out of the frying pan and put them right into the sauce pan. Let them soak up the pasta sauce and add their own wonderful flavor.