Cookies, brownies and other sweet treats aside, on a more savory note, turkey meatballs are hands down the most glorious thing I’ve ever made. When done right they’re tender, juicy and irresistible. Turkey meatballs can easily replace any beef or pork meatball as a healthier alternative, and once you’ve made them, you’ll understand why.
I’ve adapted the turkey meatball recipe from Martha Stewart :
- 1 lb of ground turkey
- 1 large egg lightly beaten
- 2 garlic cloves finely chopped (or use microplane for best results)
- 1/2 medium yellow onion, finely chopped (or chop in mini-blender)
- 1/2 cup breadcrumbs
- 1/4 cup fresh or dried parsley (add more/less to your liking)
- 1/4 cup grated Parmesan
- 1/2 tsp of paprika
- Pinch of salt and pepper
Mix well, and roll into balls.
For best results, meaning juicy, tender meatballs, I found that if you: 1) lightly brown the outside of the meatball for about 2-3 minutes (middle is still slightly uncooked), pour tomato sauce for spaghetti all over the meatballs and then slowly simmer the sauce, and continue cooking the rest of the meatballs OR 2) in the case of soup, once the broth is at medium temperature, drop the meatballs in and let cook for about five minutes, or until they float to the surface.
Either way, the result will look like this:
Turkey works in mysterious ways. I found that the first time I made turkey meatball spaghetti, it tasted like veal-pork-beef meatballs that my mom used to make from an old Rocco DiSpirito recipe. Tonight, I made these meatballs again but for my version of Martha Stewart’s Light Italian Wedding soup, following the cooking steps and finding that these meatballs were unbelievably juicy and actually melted in my mouth, they were incredibly smooth and again had that taste of veal.