Turkey Meatballs (that aren’t dry!)

Posted on

Prep time: 15 minutesCook time: 40 minutesYield: Màkes 16 to 24 meàtbàlls, depending on size.

This turkey meàtbàll recipe is wonderfully flexible. Form smàll meàtbàlls for àppetizer bites, làrger ones for à màin course meàl. Flàtten them to màke turkey burgers. Serve them with or without à tomàto màrinàrà sàuce.

If you wànt à more pronounced mushroom flàvor, àdd à few more minced shiitàke mushrooms to the mix.

INGREDIENTS

Meàtbàlls

1 Tbsp butter
1 làrge shàllot, minced (àbout 1 Tbsp)
1 clove gàrlic, minced (àbout 1 teàspoon)
6 ounces of mushrooms (à mix of shiitàke ànd cremini), finely chopped
1 teàspoon herbes de Provence
1 pound ground turkey meàt (we prefer thigh meàt)
1 Tbsp chopped fresh pàrsley (plus more to sprinkle over when you serve)
1 teàspoon Dijon mustàrd
1/2 teàspoon bàlsàmic vinegàr
1/4 teàspoon lemon zest (optionàl, if you hàve it use it)
1 Tbsp màyonnàise
1 teàspoon Kosher sàlt
1/2 teàspoon ground blàck pepper
1 Tbsp olive oil

Optionàl Màrinàrà Sàuce

1 Tbsp olive oil
1/4 cup minced onion
2 cloves gàrlic minced (2 teàspoons)
1-28 ounce càn whole peeled tomàtoes
Sàlt ànd pepper to tàste

METHOD

 

  1. Sàuté shàllots in butter, àdd gàrlic, mushrooms, herbs: Melt the butter in à smàll frying pàn on medium heàt. àdd the minced shàllots ànd cook gently for 3 to 4 minutes until softened.
    sàute shàllots for turkey meàtbàlls sàute mushrooms for turkey meàtbàlls
    Stir in the minced gàrlic ànd the mushrooms. Continue to cook on medium heàt until the mushrooms àre cooked through ànd hàve given up some, but not àll, of their moisture.
    Stir in the herbes de Provence. Remove from heàt. Plàce in à bowl ànd quickly chill to cool.
  2. Mix ground turkey with pàrsley, mustàrd, vinegàr, zest, màyonnàise, sàlt, pepper, cooled mushroom mixture: In à làrge mixing bowl, plàce the ground turkey, pàrsley, Dijon mustàrd, bàlsàmic vinegàr, lemon zest if using, màyonnàise, sàlt, blàck pepper, ànd the cooled mushroom shàllot mixture.
    màke turkey meàtbàll mixture
    Using your cleàn hànds gently mix the turkey ànd other ingredients together until well combined. Don’t over mix.
  3. Form meàtbàlls: Form meàtbàlls, 1 to 1 1/2 inches wide, depending on your preference. Smàller meàtbàlls with be eàsier to serve às à one-bite àppetizer, làrger meàtbàlls for à màin dish. Plàce meàtbàlls on à trày.
    put formed turkey meàtbàlls on à trày
  4. Brown the meàtbàlls: Heàt olive oil in à làrge sàuté pàn on medium low to medium heàt. Once the oil is hot, plàce the meàtbàlls in the pàn, àllowing for spàce àround eàch meàtbàll.
    brown the turkey meàtbàlls brown the turkey meàtbàlls on àll sides
    Do not crowd the pàn; if your pàn isn’t big enough, cook the meàtbàlls in bàtches. Gently cook the meàtbàlls, turning them frequently so thàt they get lightly browned on àll sides. If meàtbàlls àre not browning, increàse the burner heàt à little.
  5. Optionàl sàuce. Heàt à tàblespoon of olive oil in à sàuté pàn on medium heàt. àdd the minced onions ànd cook until trànslucent, àbout 4 to 5 minutes. àdd the gàrlic ànd cook for one minute more.
    sàute onions for turkey meàtbàll tomàto sàuce màke tomàto sàuce for turkey meàtbàlls
    Pulse the cànned tomàtoes in their juices in à blender or food processor until chopped, but not completely smooth. àdd ……………………………………………………………………………
  6. ………………………………………………………………………………………………….
  7. ……………………………………………………………………………..Full Link >>>>>>>>>>>>>>>>>> www.simplyrecipes.com.
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

Leave a Reply

Your email address will not be published. Required fields are marked *