Tasty Turkey Meatball Recipe

I like ground turkey, but it can be dry. So for meatballs we do things to compensate, like adding moistened breadcrumbs or egg. Grated zucchini is an alternative too.

For this recipe, we are getting additional moisture from the addition of lots of minced mushrooms, and a little mayo. The mushrooms give the meatballs a meaty taste. The mayo, which is simply an emulsion of oil, egg, and vinegar, not just adds some required fat, but a little egg to assist as a binder.
Serve the meatballs with or without sauce. They're fantastic both ways.

Tasty Turkey Meatballs Recipe

This turkey meatball recipe is wonderfully versatile. Kind little meatballs for appetizer bites, larger ones for a main dish meal. Flatten them making turkey hamburgers. Serve them with or without a tomato marinara sauce.

If you want a more pronounced mushroom taste, include a few more minced shiitake mushrooms to the mix.

Ingredients

Meatballs

• 1 Tbsp butter
• 1 large shallot, minced (about 1 Tbsp).
• 1 clove garlic, minced (about 1 teaspoon).
• 6 ounces of mushrooms (a mix of shiitake and cremini), finely chopped.
• 1 teaspoon herbes de Provence.
• 1 pound ground turkey meat (we prefer thigh meat).
• 1 Tbsp sliced fresh parsley (plus more to spray over when you serve).
• 1 teaspoon Dijon mustard.
• 1/2 teaspoon balsamic vinegar.
• 1/4 teaspoon lemon enthusiasm (optional, if you have it utilize it).
• 1 Tbsp mayonnaise.
• 1 teaspoon Kosher salt.
• 1/2 teaspoon ground black pepper.
• 1 Tbsp olive oil.

Optional Marinara Sauce.

• 1 Tbsp olive oil.
• 1/4 cup minced onion.
• 2 cloves garlic minced (2 teaspoons).
• 1-28 ounce can entire peeled tomatoes.
• Salt and pepper to taste.

Method

Sauté shallots in butter, add garlic, mushrooms, herbs: Melt the butter in a small frying pan on medium heat. Include the minced shallots and cook gently for 3 to 4 minutes till softened.

Stir in the minced garlic and the mushrooms. Continue to prepare on medium heat until the mushrooms are prepared through and have quit some, however not all, of their moisture.

Stir in the herbes de Provence. Eliminate from heat. Place in a bowl and quickly chill to cool.

Mix ground turkey with parsley, mustard, vinegar, passion, mayonnaise, salt, pepper, cooled mushroom mix: In a large blending bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon enthusiasm if utilizing, mayonnaise, salt, black pepper, and the cooled mushroom shallot mix. Utilizing your clean hands gently mix the turkey and other ingredients together till well integrated. Do not over mix.

Form meatballs: Form meatballs, 1 to 1 1/2 inches wide, depending on your choice. Smaller sized meatballs with be much easier to serve as a one-bite appetiser, larger meatballs for a main course. Place meatballs on a tray.

Brown the meatballs: Heat olive oil in a large sauté pan on medium low to medium heat. Once the oil is hot, position the meatballs in the pan, allowing for area around each meatball.

Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Carefully cook the meatballs, turning them regularly so that they get lightly browned on all sides. If meatballs are not browning, enhance the burner heat a little.

Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Include the minced onions and cook until clear, about 4 to 5 minutes. Add the garlic and cook for one minute more.

Pulse the canned tomatoes in their juices in a mixer or food processor up until chopped, however not entirely smooth. Include the tomatoes to the onion garlic mixture. Cook for 10 minutes. Add salt and pepper to taste. Include meatballs to the sauce. Sprinkle with a little sliced parsley to serve.

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