You can serve these meatballs with pasta, as an hors d’oeuvre, or even as a first course with a little salad or with marinara dipping sauce and bread (a deconstructed meatball sandwich, if you will.)
When making meatballs you can fry, simmer or bake them. I have tried every way, many times, and baking is 100% the easiest route - they turn out perfectly. Use a little ice cream scoop or tablespoon and gently roll golf ball sized balls. I like to make a double batch and freeze extras (fully cooked.) They have saved me many times when I had nothing in the fridge for dinner.
Ingredients:
- 1 pound ground turkey (preferably dark)
- 1/4 cup panko
- 1/4 cup grated Parmesan (optional)
- 2 cloves grated garlic
- 1 egg
- Handful of parsley, minced
- 1/4 c finely chopped onion OR 1 tsp granulated onion
- A big pinch of red pepper flakes
- 1/2 tsp coriander
- 2 teaspoons kosher salt
Method:
- Mix all ingredients in a bowl. Your hands are your best tool for this. Try not to over mix them to keep them tender.
- Form into golf ball sized meatballs and place on a well oiled baking sheet. You should have 20-24 meatballs. Brush them with more olive oil or just roll them around on the sheet to coat them.
- Bake at 400 for 15-20 minutes (time will vary depending on size of meatballs.) Check for doneness by cutting in half or using a meat thermometer (you want 160 degrees.)
- Serve with pasta, with polenta, with salad, as an hors d’oeuvres or make a meatball sandwich.
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