Substituting ground turkey for beef is a great way to lighten up a meal. This recipe appealed to me because it called for items I already had on hand.
Well, live and learn folks…live and learn. This didn’t turn out to be all that I had hoped. In fact, these turned out a bit dry. So next time, I would definitely use one additional egg (2 eggs per pound of ground turkey) and maybe fewer bread crumbs. The taste was good, but the density was off a bit. Let me know what you think?
1 lb. lean ground turkey
3 garlic cloves, minced
¼ cup onion, finely chopped
¼ cup parsley, chopped
½ tsp. salt
½ tsp. pepper
½ tsp. oregano
1 egg, beaten
½ cup dry breadcrumbs, unseasoned
1. Mix all ingredients together and shape into meatballs, about 1” in diameter.
2. Spray a non-stick pan lightly with vegetable oil.
3. Cook the meatballs for 5-6 minutes, or until cooked through and internal temperature reaches 165 degrees F and meatballs are nicely browned on the outside.
4. Remove cooked meatballs from pan and place on paper towel.
5. Repeat process until all meatballs are cooked.
6. Serve warm.
Food Mingle Blog Alternatives and Substitutions:
- Instead of pan frying, you can bake these meatballs in a 350 degree F oven for about 30 minutes, until the internal temperature reaches 165 degrees F. This is what I chose to do and it might have added to the dryness. Perhaps the frying in oil would make them more moist, but also kind of heavy.
- If you use seasoned breadcrumbs instead of unseasoned, then you can omit the oregano and parsley.
- Consider serving these with a Fresh Marinara Sauce.
Yield: 30 meatballs, 1/2” diameter
Adapted From: http://www.food.com