RECOVERED RECIPE (Ground Turkey Meatballs, originally posted March 07, 2024) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Ground Turkey Meatballs
Ingredients
- 2 T butter
- 1 shallot
- fresh parsley
- 1 cup sourdough bread crumbs
- ½ t kosher salt
- ¼ t pepper
- 1 pound ground turkey
- 1 T Worcestershire sauce
- 1 T fish sauce
- olive oil cooking spray
Instructions
- Melt the butter and prep the veg – Melt the butter in the microwave and set aside to cool. Peel and mince the shallot. Mince enough parsley, leaves and tender stems, to make 1/4 cup.
- Combine – Add the minced shallot, parsley, breadcrumbs, salt, and pepper to the bowl of your food processor and pulse to combine. Add the turkey, melted butter, Worcestershire sauce, and fish sauce, and pulse until just combined, so that the turkey retains some body.
- Refrigerate – Refrigerate for at least an hour to give the mixture a chance to firm up. You can make this mixture up to a couple of days in advance.
- Preheat the oven; Form into meatballs and bake – Preheat the oven to 375℉. Take out the turkey mixture out of the fridge. Using a large cookie scoop, form the meatballs and lay them out on a lined baking sheet. Spray generously with olive oil.
- Bake – Bake for 15-20 minutes, until the meatballs are cooked through and the internal temperature has reached 165℉. Serve warm.
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