Turkey Meatballs. Lean turkey meatballs are great stashed in the freezer, so double the recipe. Portion out the meatballs onto a large parchment-lined baking pan and freeze them until firm. Remove from freezer and thaw in refrigerator before baking.
Spray a nonstick pan lightly with veggie oil. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Burned by bland (or, gasp!, dry) turkey meatballs in the past? You can have Turkey Meatballs using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Turkey Meatballs
- It’s of Ground Turkey.
- You need of Garlic Powder.
- It’s of Dried Oregano.
- You need of Dried basil.
- Prepare of Veganless chicken seasoning (or regular powder chicken bullions).
- Prepare of Panko Bread (any type of bread crumbs is okay).
- You need of Salt and pepper.
- Prepare of Sazon. You will need the following:.
- It’s of Sazon.
- It’s 1 of Red, yellow, and green bell peppers.
- It’s 1 of large white onion.
- It’s 5 of garlic cloves.
- You need of Dried oregano.
- You need 1/3 cup of water.
All too often, however, turkey meatballs are dry and bland, since the meat is leaner than more traditional beef or pork. So we took to the kitchen to figure out how to make the juiciest, most flavorful turkey meatballs, and came away with a few smart secrets that yield foolproof turkey meatballs every time. In a large bowl, stir ground turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined. Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination) Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Turkey Meatballs step by step
- Sazon. Okay so I am Caribbean and we cook with fresh ingredients. We make sazon (some call it mojo) with red bell peppers, green bell peppers, yellow bell peppers, onion, garlic, sweet peppers (this is called gustoso in spanish markets), dried oregano and water. Put all ingredients in the blender This liquified seasoning is amazing on all of your meats. Once done set aside. First picture shows the sazon after it's been done..
- Place ground turkey in a bowl. Add the sazon, panko bread. 1/2 tbsp of dried basil, dried oregano. 1 tbsp of chicken seasoning. Add 1/2 tsp salt and pepper. Mix well adding more bread if meat mixture is too wet. You want meat that feels dense but still soft..
- After well combined, shape into balls. I use my hands as a guide for how big I want them, but you can use an ice cream scoop if you want uniform shaped ones. Place in the fridge for half hour to let them firm up and also the flavors to mix well into the meat..
- Fried the meat balls in a pan with enough oil. Making sure they don't burn and you turn them on all sides. If you have a deep fryer this works best (I need to invest in one but I'm not a fan of frying that much ).
- This is how they look after fried. These are popular with kids too. Also, we dont really eat them like this, we then cook them in sauce and serve ontop of rice. What I did was place them in my slow cooker after I fried them and added my own sauce and let them slow cook for half hour. They are super delicious and moist. I hope you enjoy..
Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. These meatballs were moist and flavorful for a turkey meatball. I personally prefer them a bit spicier, but my family (including my three-year old) thought these were fantastic.