Gobble Gobble Turkey Balls

I found this recipe on Saveur.com’s website a couple of years ago. I wanted to try to make a few new things that were low-fat. This recipe uses ground turkey and is moist and delicious. I use the Pepperidge Farm Herb Seasoned stuffing bread cubes are that in a bag (not the boxed stuffing mix). These meatballs taste like Thanksgiving dinner in each bite.

Gobble Gobble Turkey Balls

Makes about 2 dozen 1.5 inch meatballs

2 tbsp. olive oil

2 lbs. ground turkey

2 cups garlic croutons or stuffing cubes

1 cup dried cranberries (rough chopped)

2 large eggs

¼ cup breadcrumbs

2 tbsp. chopped fresh sage

2 tsp. salt

Pinch of ground cinnamon

Preheat your oven to 425 degrees. Coat a 9 x 13 pan with olive oil, sides included.

In a large bowl, combine the ground turkey, croutons, cranberries, eggs, bread crumbs, sage, salt and cinnamon. Mix by hand until it’s thoroughly incorporated.

Roll this sticky mixture into round, golf-ball sized meatballs. Pack them together firmly. Place the meatballs in the pan so that they are touching.

Bake the meatballs for 20 minutes or until they are firm. If you are using a meat thermometer it should read 165 degrees F.

Cool the meatballs for 5 minutes before serving.

I also like to serve these meatballs with a delicious creamy orzo dish I make and a salad. These meatballs freeze really well.

Here’s the orzo recipe:

Creamy Orzo with Pancetta 

¼ cup of diced pancetta

2 tbsp. of butter or olive oil

1 small onion finely chopped

1 clove garlic finely chopped

1½ cups of Orzo (uncooked)

2 ½ cups chicken broth

½ cup frozen petite peas

½ cup grated Parmesan cheese

Salt and pepper to taste

In a Dutch oven or a deep pot melt the butter or heat the olive oil. Add your onion and sprinkle with a teaspoon of kosher salt. Sauté the onions so they start to soften. Add the pancetta and stir. I like to cook the onions and pancetta for about 5 minutes. This gives the pancetta time to soften and let the pepper and salt help the onions to cook. Add the uncooked orzo to the pan with the onion and pancetta. You are going to let the orzo brown just a little or “toast”. Keep stirring to avoid anything from burning. This brings a wonderful flavor to the finished product. If the orzo sticks to the pan, add a little more olive oil and stir. Once there is some color to the orzo, add the garlic and cook for about 30 seconds. You don’t want it to burn as them the taste is bitter.  Add the chicken broth to this mixture.  If you have homemade stock that will add wonderful flavor, but I often use store bought chicken broth. It is still wonderful. Try to use low sodium chicken broth, as the Parmesan is salty.  Stir to combine all ingredients. Put the lid on and simmer for about 20 minutes. Stir occasionally. The orzo will fluff up and the chicken broth will be absorbed. Take the pan off the heat. Add the Parmesan and stir. Once the Parmesan has melted, stir in the frozen petite peas. I add a handful or more.  Cover the pan and let the peas cook. After about 5 minutes, take off the lid and stir. I must tell you that I always double this recipe. My family loves this. It is great reheated in the microwave. I often serve this with a roast chicken and a tossed salad. Simple and delicious!

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