Turkey Meatballs

Turkey Meatballs | Kitchen Notes

Happy Friday, beautiful people of the blogosphere! What are you doing this weekend? Enjoying cooler weather as summer shifts to autumn? We’re certainly not — given the still 100 degree temperatures. Perhaps we’ll get up early on Saturday and venture towards a hike or two, since we’re almost at weather conducive to continuing my new year’s resolutions.

For your weekend cooking adventure, I recommend cooking up a batch of stove top meatballs. The below recipe is versatile and tasty. Add to a healthy spaghetti, or serve with some form of pasta. I make meatballs when I’m feeling like a luxurious treat. What an oxymoron that reads like: the good, old fashioned hearty meatball as luxurious fare? Hear me out. Mixing a good meatball together, rolling them, cooking them…takes time and patience. And time is often such a luxury for us these days. Thats why I suggest the weekend.

Turkey Meatballs

  • 1 lb ground lean turkey
  • 1/2 a medium yellow onion, finely diced
  • 1/2 cup of chopped parsley
  • 1/2 cup of bread crumbs, more if needed
  • 1 large egg
  • 1 Tablespoon shallot pepper

In a large bowl, combine the ingredients. Use clean hands to mix together the ingredients until well incorporated. Allow the meatball mixture to chill in the refrigerator at least 30 minutes to allow the flavors to incorporate. In the mean time, prep a baking sheet by lining it with clear plastic wrap.

Remove the meatball mixture. With clean dry hands, create smaller meatballs. I used a tablespoon measure and then rolled the meatball mixture between my hands. Place raw meatballs on the plastic wrap lined cookie sheet. Once all the mixture is prepped, heat a large sauté pan with olive oil.

Cook the meatballs in batches, in order to not crowd the pan. Depending on the size of your meatball, cook about 2-3 minutes per side. Use tongs to rotate the meatballs and cook all the way through, about 4 to 6 minutes per batch.

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