Meatballs Meatballs Meatballs! Maybe its my Italian heritage or maybe its just because I have a pulse but lets be honest, they’re one of the best food creations ever. And today we’re talkin’ turkey with the easiest meatballs around. Rather than the traditional Sicilian meatball, I found my inspiration for this recipe off the Aegean Sea, home to lovely Greece and of course, TURKEY!
To get started you’ll need:
- and oven safe pan
- a little olive oil
- one pound of ground turkey
- 2-3 cloves of garlic (chopped, diced, crushed or sliced – your choice!)
- 1/2 cup of basil chiffonade
- 2 tablespoons of crumbled feta
- 1 tablespoon of herbed breadcrumbs
First, preheat your oven to 350 and lightly oil your oven safe pan.
Then, mix your ingredients together either by hand or by mixer.
Next roll a palm-sized amount of the turkey mixture into a ball. You can make them larger or smaller depending on your preference, but remember to adjust the cooking time accordingly. Larger takes longer to bake and smaller ones…well, you get the picture.
Then, over a medium heat, sear the outsides of your meatballs in the oven safe pan. Aside from giving them a nice browned look, this also helps their keep their shape while quickening their cooking time.
Once the sides are browned, place the entire pan into the oven for 20 mins. And that’s it! You now have the tastiest meatballs this side of the Atlantic with a ton of ways to incorporate them into your next dish.
Since we’ve eliminated the egg they’re natural juiciness is untouched and take out the feta and the breadcrumbs to make them gluten & dairy free!
Whether you add them to a little spaghetti & gravy, make them a star in a sub or enjoy them alone by their delicious lonesome, they’re a great filler to have on hand for when your days get busy. Since they can last up to 5 or 6 days in the fridge it’s quick and easy Sunday prep that can take you throughout the week. Buon Appetito and remember Chi Mangia Bene, Viva Bene!
Photo: Life’s Ambrosia