Turkey meatballs don’t get the credit that they deserve. Just because they are made from extra lean meat doesn’t mean they have to be dry. In fact, it’s hard to believe that these meatballs are made from ground lean turkey meat. I would pick them over many other types of meatballs. No wonder that this recipe has been our family favorite for a long time.
I track down that the most ideal approach to get the most delicate, tasty and succulent meatballs is to rapidly singe them at that point cook over low warmth covered until done. I utilize similar technique to make my renowned lager imps, additional delicate chicken wings and different dishes. It just takes under 30 minutes to cook these meatballs to the interior temperature of 160F. Try not to stress, the temperature will keep ascending after you take them off the warmth, arriving at 165F in a couple of minutes.To keep turkey meatballs clammy, I add chicken stock, bread morsels and minced onion to the blend. Rather than onion, you can likewise attempt leeks. I like utilizing both interchangeably.To help the flavor, I sautee the onion and the garlic. Sauteeing mellow them, eliminates cruelty, and adds flavor. Much more flavor comes from the newly ground Parmesan cheddar and Worcestershire sauce. Worcestershire is an unquestionable requirement; it adds a wonderful exquisite punch.
I could say that these meatballs are so clammy and delicate that they needn’t bother with any sauce. However, I will not. I like my turkey meatballs with a smidgen of sauce, the formula for which I gave beneath. Sauce and garlic pureed potatoes. An ameliorating supper for a virus winter night. Or then again make turkey meatball sandwiches with sourdough bread or brioche buns.If you are searching for a lighter and better form, serve them with broiled vegetables, or a lively tomato and cucumber salad.
These meatballs are heavenly, both newly made and re-warmed the following day. I like having extras for lunch. I suggest warming them a similar way they were cooked – in a dish over medium-low warmth until the interior temperature arrives at 160F.If you’d prefer to freeze these meatballs, place them in a vacuum sealer pack, with the sauce, and freeze a few hours, unlocked. When the meatballs are firm, seal in a vacuum sealer and freeze for as long as 3 months.
Ingredients
Meatball ingredients
- 2 lbs ground turkey
- 2 Tbsp olive oil
- 1 Tbsp butter unsalted
- 1 cup onion minced
- 2 cloves garlic minced
- 1/2 cup fresh parsley minced; plus more for garnish
- 1/4 cup green onion thinly sliced
- 1/4 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 1 egg beaten
- 1/2 cup bread crumbs seasoned
- 1/2 cup Parmesan cheese grated
- 1 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
Gravy ingredients
- 2 cups chicken broth
- 1 1/2 Tbsp Worcestershire sauce
- 1/2 cup water cold
- 2 Tbsp cornstarch.
Instructions
- Drizzle two tablespoons of olive oil into a large skillet over medium heat. Add the onion and the garlic. Saute for 5-6 minutes, until tender but not brown. Add the chicken broth and the Worcestershire sauce, and cook for another 2 minutes. Remove from heat and let cool.
- In a large bowl, gently mix the ground turkey with the rest of the meatball ingredients, including the sauteed onions and garlic. Do not overmix. Shape into 20 balls of equal size, about 1.5 inches in diameter.
- To make the gravy, bring 2 cups of chicken broth to a boil in a saucepan. Add the cornstarch dissolved in cold water, followed by the Worcestershire sauce. Cook for a minute or so, until thickened. Set aside.
- In a large non-stick skillet, heat the remaining tablespoon of olive oil and one tablespoon of butter over medium-high heat. Add the meatballs and cook, undisturbed, for 2 minutes or until browned. Flip and cook for another 2 minutes.
- Pour the gravy over the browned meatballs, lower the heat to low, cover and cook for about 15-20 minutes, or until the meatballs reach 165F internal temperature.
- Serve hot, over mashed potatoes, drizzled with the gravy from the pan, and garnished with minced parsley.
