Meatballs should be a staple in every home. I really believe that! From Beef, bison and veal…to chicken and turkey…who doesn’t love a warm and flavorful little bite of goodness. These mini turkey and veggie meatballs make a great appetizer for a party or make these at the start of your week to make sure you have something healthy to snack on…whatever way you are choosing to serve these little babies, I promise you will be arm wrestling your friends for the last one!
Total Time: 45 min
Prep: 30 min
Cook: 15 min
Yields: 4-5 servings
1 lb of ground turkey, light and dark meat
1/2 cup of finely chopped carrots
1/2 cup finely chopped celery
1/2 cup of finely chopped shallot
2 cloves of garlic, finely chopped
1/2 cup grated pecorino cheese
1/2 cup of grated parmesan cheese
1 large slice of bread, torn
1/8 cup of milk
1 large egg
1/2 teaspoon of kosher sea salt
1/2 teaspoon of black pepper
Preheat oven to 375 degrees. Coat hands with a thin layer of olive oil. Using your hands blend all of the above ingredients. Roll a silverdollar sized amount of turkey meat in to a ball and place of a greased oven safe tray. Bake in the oven for 12 minutes. Bake longer for larger meatballs.
Serve with Garlic Lemon Aioli or simmer in Marinara and serve with crusty french bread.
For Garlic Lemon Aioli
1 Tbsp of Olive Oil
1 cup mayonnaise
3 cloves garlic, minced and mashed
1 tablespoon lemon juice
1 pinch cayenne pepper
1 pinch Kosher sea salt
1 pinch of fresh ground black pepper
*For an Asian flare, add veggies like bok choy, water chestnuts, chopped cashews and a tablespoon of sesame oil…serve with cilantro and ponzu or peanut sauce!