Turkey Meatballs
Yield- Serves 3-4
Ingredients
Ground turkey 1lb
Egg, whole 1 each
Garlic, minced 3 cloves
Yellow onion, diced 1/3 cup
Italian style breadcrumbs 1/4 cup
Parmesan cheese, grated 4 Tbs (plus extra for garnish)
Parsley, chopped 1/3 cup
Dried oregano 2 Tbs
Garlic powder 2 Tbs
Onion powder 2 Tbs
Paprika 1 Tbs
Cumin 1 Tbs
Olive oil 2 Tbs
Marinara sauce 4 Cups
(homemade or store bought either works)
Fresh basil 4-5 leaves
Boursin cheese 3-4 Tbs
Salt and pepper to taste
Method of Prep
In a bowl combine the ground turkey, egg, garlic, yellow onion, breadcrumbs, parmesan, parsley, dried oregano, garlic powder, onion powder, paprika and cumin. Mix together with your hands (gloves are optional) until all ingredients are thoroughly incorporated.
With your hands split the raw turkey mixture into 8 piles. Once the mixture looks evenly distributed between 8, pick one pile up at a time and begin to form the meatballs with the palms of your hands in a cupping/ rolling motion. Set your raw meatballs to the side.
Next, heat a large skillet to medium/ high temperature. Add your olive oil and allow to heat for 1 minute. Place the meatballs gently one at a time into the hot skillet.
Allow the meatballs to cook. Every few minutes shake the skillet to roll the meatballs around, allowing all sides of the meatball to get caramelized and browned.
After 5-10 minutes of browning the meatballs pour in the marinara sauce. Bring to a boil, then adjust heat to low and allow to simmer for 20-25 minutes. Mixing sauce and flipping meatballs with a spoon every 5 min or so.
Plate meatballs on a serving dish or keep it rustic and serve in the same skillet you cooked in. Garnish with fresh basil, Boursin cheese, parmesan cheese, fresh cracked pepper and toasted breadcrumbs. Enjoy with garlic bread and or a side of pasta.