Mmm, look at that raw meat. Isn’t it just so gross and squishy?
Okay, I’m done. While I do maintain a pretty veggie-based/pescetarian diet, I haven’t always been that way. And I can cook some meat recipes that are great. Because this is still a food blog, I’ll likely share those recipes occasionally.
Now is that time. Since I shared my meat-less meatballs before, I figured it was only fair that I also share my favorite recipe to use for turkey meatballs. I don’t cook a lot of beef. Beef is cool, but it’s pretty greasy and just overall not a fun experience to eat or cook. So feel free to do something with beef-based meatballs. But it’s all about the turkey here.
- 2 packs of ground turkey, I use these, or the same brand/fat ratio in the cylindrical tubes of turkey – it’s much easier to thaw, if you’re curious.
- 1-1/2 cups of breadcrumbs
- 1/2 cup of Parmesan cheese
- 2 Tbsp of chives
- 2 Tbsp of parsley
- 2 tsp of red pepper flakes
- 1 Tbsp of paprika
- 1 Tbsp of basil
- 1 cup of egg beaters (or 1 egg)
- Thaw turkey
- Pre-heat oven to 350-degrees (F)
- Put all ingredients into mixing bowl. By hand, mix everything thoroughly. Pay attention to consistency. You’ll want to make sure that, when formed as balls, the meat has enough tackiness to hold onto itself without falling apart or being too dry.
- If the meat mixture is too wet, gradually add breadcrumbs and keep mixing.
- Once mixed thoroughly, grease a baking sheet (or line with foil).
- Form meatballs from mixture and space out evenly on baking sheet.
- Bake for ~30 minutes, until meatballs are brown and a little crispy.