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Recipe: Turkey Meatballs

Here it is…the recipe for these lovely turkey meatballs.  Yes, I’ve quite enjoyed these already, even though I just made them the other day.  I have some packed up in my bento for tomorrow.  The recipe came from the Jan/Feb 2008 issue of Everday Food magazine, with a few tweaks by me.  Let’s get started.

Our ingredients list is fairly simple.  You need fresh breadcrumbs, 1/4 cup of evaporated milk (you could use regular too), 1 large egg, 2 garlic cloves, minced, 1/4 – 1/2 tsp Tony Chachere’s seasoning, 3 tsp green onion, 1/2 tsp dried parsley, and 1.5 lbs of ground turkey (lean is best).  Not shown are salt and pepper.

We start our recipe with fresh breadcrumbs.  I didn’t show the process for this, but it is easy.  Throw 2 slices of bread into a food processor and pulse until the pieces are nice and small.

Pour the 1/4 cup of evaported milk into the fresh breadcrumbs.

Mix the milk into the breadcrumbs until large lumps form.  Set off to the side for 3-5 minutes for that milk to soak into the crumbs.  While you wait, prep the rest of your ingredients.

In a large bowl, place the turkey meat, green onions, garlic, parsley, Tony Chachere’s, and egg (no shell!).  Also add 1 tsp salt and 1/2 tsp black pepper.

As you’re making the recipe if you want some of that extra “it” factor, throw in a few dashes of worcestershire sauce (say that 3 times fast!).  Thanks Liz for recommending this and getting it stuck into my subconscious.

Mix everything together for a most unappetizing looking picture.  But never fear!  Things will start looking better soon.

By now, your breadcrumbs should be finished soaking.  Place the breadcrumb/milk mixture into the bowl with the turkey mixture.

Mix in the breadcrumbs with the turkey mixture.

Using a large spoon, scoop out spoonfuls of the mixture and roll into meatballs.  I almost thought I should have flattened these a bit to make them easier to pack in my bento.  I might have to do that next time.

Set your oven to broil and broil meatballs for for 10 – 12 minutes, or until completely cooked through.  Flip meatballs over 1x midway through cooking.  Mine took 10 minutes to bake.

Once cooked, remove from oven and enjoy!  I hope you like these if you try them!


Turkey Meatballs adapted from Everyday Food magazine, Jan/Feb 2008 issue

Ingredients
2 slices of fresh fresh breadcrumbs,processed to fine breadcrumbs
1/4 cup of evaporated milk (regular milk works too)
1 large egg
2 garlic cloves, minced
1/4 – 1/2 tsp Tony Chachere’s seasoning
3 tsp green onion
1/2 tsp dried parsley
1 tsp salt
1/4-1/2 tsp pepper
3 dashes (about 1 tsp) Worcestershire sauce
1.5 lbs of ground turkey (lean is best)

To make the meatballs:
Pulse bread in a food processor until chopped into fine breadcrumbs.
Pour the 1/4 cup of evaported milk into the fresh breadcrumbs.
Mix the milk into the breadcrumbs until large lumps form. Set off to the side for 3-5 minutes for that milk to soak into the crumbs. While you wait, prep the rest of your ingredients.
In a large bowl, place the turkey meat, green onions, garlic, parsley, salt, pepper, Tony Chachere’s, worcestershire, and egg (no shell!). Mix together well.
Place the breadcrumb/milk mixture into the bowl with the turkey mixture.
Mix in the breadcrumbs with the turkey mixture.
Using a large spoon, scoop out spoonfuls of the mixture and roll into meatballs. Place on a greased jelly roll pan.
Set your oven to broil and broil meatballs for for 10 – 12 minutes, or until completely cooked through. Flip meatballs over 1x midway through cooking. Mine took 10 minutes to bake.
Once cooked, remove from oven and enjoy!

Comments

  1. Aimee S. says:

    Thank you!

  2. Lyndsey says:

    Yummy! Nice play-by-play! I tell ya, next you’ll be making turkey “sliders” like I do…lol! I did mine out of pork. I can’t remember everything I put in mine though. *note to self* write as you cook! Thanks for this post, it great!

  3. eula says:

    yum! looks great! I received your prize from the bento challenge!! Thank you so much Jenn! It’s super cute.
    http://eula.wordpress.com/2010/05/11/i-won-a-bento-box/

  4. Gocha says:

    What a great idea to add Worcestershire sauce… I made turkey meat balls recently as well, with tomato, basil and oregano, a la Italian meat balls :)

  5. Lily says:

    How do you think these would hold up in the freezer? I’m thinking of making a big batch and freezing a couple for later…

    • Jenn says:

      Lily, these hold up well in the freezer. I normally make a big batch, then allow them to cool. I place the meatballs on a large baking sheet and place them in the freezer for about an hour. This allows them to freeze individually. Freezing them individually this way means they don’t stick to each other once I put them all into a freezer bag/container. Once frozen, I then remove them from the microwave to a freezer bag or freezer-safe container.

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