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After picking up a pound of ground turkey from the market, it was time to head to the kitchen to develop a moist and tasty turkey meatball recipe that would be quick to toss together. These can substitute in any dish you have starring meatballs.

Serve with a fresh marinara, over spaghetti squash or some type of pasta noodle. If you are needing some extreme comfort food, pair with mashed potatoes. Love the versatility as these are the perfect addition to an hors d’ oeuvre ensemble if you make them mini.

1 lb ground organic turkey
2 tbsp dry red wine
1/3 cup + 2 tbsp gluten free bread crumbs
1/3 cup organic corn kernels
1/3 cup onion-chopped
2 cloves garlic-minced
1/4 cup water
1 egg
3 tbsp fresh herbs- chopped (I used parsley, oregano & basil)
3/4 tsp salt
1/4 tsp pepper
2-4 tbsp oil for sautéing

Put all above ingredients in a large bowl and mix well with your hands (wear gloves if you wish).  Make little meatballs and sauté on medium high in batches until brown on both sides. Remove from heat and immediately place on a sheet tray lined with parchment. Finish them in a preheated 400° oven for 10-15 minutes.  At 10 minutes insert thermometer to be sure that each meatball is 165° if not, return to oven for 3 minute increments.  Remove from oven and let sit for 15-10 minutes before serving.  The meatballs freeze well.

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Mix all ingredients in a bowl.
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Make little meatballs and sauté on both sides for 2-3 minutes.
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Place on sheet tray and finish by baking in the oven.
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Tasty served with a fresh basil leaf on top.

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