Turkey Meatballs

Stephen and I both woke up with colds so we are moving pretty slow and really want some comfort food. Turkey meatballs with buttered noodles are a quick and easy meal that I make when things get out of hand and I need an easy, delicious centerpiece. Douse in turkey gravy and you will not be disappointed. If you don’t have green peppercorns on hand you can substitute them with white pepper. If your interested in purchasing green peppercorns go to:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreenpeppercorns.html

Turkey Meatballs

  • 1 pound ground turkey
  • 2 tablespoons sage, minced
  • 2 tablespoons tarragon, minced
  • 2 tablespoons chervil, minced
  • 2 tablespoons flat-leaf parsley, minced
  • 1/4 cup white onion, chopped
  • A pinch of allspice
  • 1/2 teaspoon Diamond kosher salt
  • 1/2 teaspoon cracked green peppercorns
  • 1 large egg, beaten
  • 6 slices of bread toasted and run through a food processor or 1/2 cup dry bread crumbs
  • 1 cinnamon stick
  • 1 bay leaf

Mix all of the ingredients except cinnamon in a medium sized bowl. Cover with plastic wrap and let sit for 10 minutes in the freezer.

While the meat is chilling take out a large serving platter and line with paper towels. Set aside.

Take meat out of the freezer and shape 25 meatballs. They will be about 1 inch across.

Spray a non stick frying pan with cooking oil and coat the pan in vegetable oil. Set in the cinnamon stick and bay leaf.

Place the meatballs going clockwise around the edge of the pan so you can easily brown them.

Brown each meatball for 5 – 6 minutes and remove from pan and put on the platter.

Repeat browning with the second batch of meatballs.

Throw away cinnamon stick and bay leaf after browning the meatballs

Serve with buttered noodles and a turkey gravy and cranberry sauce. This is an easy meal that can remind you of Thanksgiving anytime.

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