- 3-lb. Ground Turkey
- 3 Eggs
- One cup + Breadcrumbs*
- 3/4 – 1 cup Shredded Cheese – Parmesan or Asiago works well. I’ve also used shredded Mozzarella, decreasing the quantity slightly
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Basil – optional
- Worcestershire Sauce
- Olive Oil, for cooking
Basically, I put everything except for the oil together in a mixing bowl, remove my rings, and mash and mush it all together with my hands. I really enjoy doing it that way. 🙂 It’s slightly odd to me, since I generally don’t like working with raw meat… but I’ve always liked mashing it together with my hands. Perhaps it comes from making meatloaf with my Mom as a youngster. Anyway, form the mixture into balls. Warm the oil in a skillet, then cook the meatballs till browned and cooked through. Do watch out for the splatter.
I made these Turkey Meatballs quite a bit this time last year. Then, somehow, I forgot about them… Not anymore! They freeze very well, and are one of the simplest things to pull out of the freezer for a quick midweek meal. We have them with pasta, or as Meatball Grinder type of sandwiches. We’ve come to love them with an alfredo sauce, pasta or sandwiches. On Election Night, we had them with crackers and leftover Artichoke Dip… that was pretty tasty, too.
Cooking them is what takes the most time here, so I always make enough to have a couple of batches to freeze. I’ll have to try baking them some time… I had that thought the other night. Stick ’em in a casserole dish with some sauce and toss them in the oven. That sounds even easier than cooking them individually on the stovetop. Versatile… as meatballs should be. 😉
My recipe is adapted from this one at RecipeZaar.
*Adjust the breadcrumbs as needed to get the desired texture. I also watch the ingredients in the breadcrumbs, as MSG seems fairly common in the seasoned ones. I usually use plain Breadcrumbs and add my own seasonings as I go along.