Ground Turkey Meatballs
True Confession time ... I don't eat red meat. Ever since I was a child. Just wouldn't, simply couldn't do it. I have an early memory of me being made to sit at the dinner table until I ate that flank steak that was put in front of me. After a couple of hours, my mom realized it wasn't going to happen. So, from then on, my lovely mom made me an extra helping of vegetables and a big salad whenever she made meat. So, why am I telling you this? Because of my aversion to red meat, I've learned how to substitute either ground turkey or chicken to recipes that usually call for beef.
Growing up Italian, we ate Sunday gravy every week. Meatballs, sausage, pork and pasta in a glorious thick red gravy. Yum! But, there goes that red meat again. So, when I make meatballs, I just substitute with ground turkey instead and it comes out delicious.
Also, my Dad fries his meatballs. Oh, yes, they are incredible fried. However, I bake mine for a little healthier take on them and they taste great...promise. :)
Here's my recipe:
1 lb of ground turkey
1/2 cup of Italian seasoned breadcrumbs
1/2 cup of skim milk
1/3 cup of Parmesan cheese
1 egg, beaten
1 Tablespoon of dried parsley
1 Tablespoon of Worcestershire Sauce
3 garlic cloves, minced
1 small onion, chopped small
3/4 teaspoon of salt
1/2 teaspoon of red pepper flakes
1/4 teaspoon of black pepper
1. Preheat oven to 400 degrees. Spray a cast iron skitter with Pam nonstick cooking spray.
2. In a large mixing bowl, combine all ingredients and mix well but be careful not to over mix you do not want tough meatballs. Roll in the palm of your hands to form 12 meatballs. I use a large ice cream scoop to get an even amount for each ball so that they cook evenly. And, let me tell you, no matter how many times I make them, I never ever end up with 12 ... 11 yes, sometimes even 10, but never 12.
3. Place balls in skillet and bake in oven for 30 minutes turning after 15 minutes to brown on all sides.
4. Serve with your favorite jar or homemade sauce. If you are using jar sauce, I highly recommend either Victoria or Rao's.
Enjoy!
Growing up Italian, we ate Sunday gravy every week. Meatballs, sausage, pork and pasta in a glorious thick red gravy. Yum! But, there goes that red meat again. So, when I make meatballs, I just substitute with ground turkey instead and it comes out delicious.
Also, my Dad fries his meatballs. Oh, yes, they are incredible fried. However, I bake mine for a little healthier take on them and they taste great...promise. :)
Here's my recipe:
1 lb of ground turkey
1/2 cup of Italian seasoned breadcrumbs
1/2 cup of skim milk
1/3 cup of Parmesan cheese
1 egg, beaten
1 Tablespoon of dried parsley
1 Tablespoon of Worcestershire Sauce
3 garlic cloves, minced
1 small onion, chopped small
3/4 teaspoon of salt
1/2 teaspoon of red pepper flakes
1/4 teaspoon of black pepper
1. Preheat oven to 400 degrees. Spray a cast iron skitter with Pam nonstick cooking spray.
2. In a large mixing bowl, combine all ingredients and mix well but be careful not to over mix you do not want tough meatballs. Roll in the palm of your hands to form 12 meatballs. I use a large ice cream scoop to get an even amount for each ball so that they cook evenly. And, let me tell you, no matter how many times I make them, I never ever end up with 12 ... 11 yes, sometimes even 10, but never 12.
3. Place balls in skillet and bake in oven for 30 minutes turning after 15 minutes to brown on all sides.
4. Serve with your favorite jar or homemade sauce. If you are using jar sauce, I highly recommend either Victoria or Rao's.
Enjoy!
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