Make a few extra since some always seem to “disappear” before they leave the kitchen. They’re the absolute equal and possibly better than any beef-based meatball I’ve tried.
| Ingredients: | ||
| 1 | Pound | Ground Turkey |
| 1 1/2 | Slices | Plain white bread (nothing with a strong taste, since it’s for texture, not flavor) |
| 1/3 | C | Chopped Onion |
| 1 | Large Egg | |
| 1 | t | Soy Sauce |
| 1 | t | Worcestershire Sauce |
| 1/2 | t | Garlic Powder |
| 1/4 | t | Dry Mustard |
| 1 | Jar | Your favorite spaghetti sauce |
- Peel the crusts off the bread
- In a large bowl, mix the egg, soy sauce, Worcestershire sauce, garlic powder and dry mustard and whisk until combined. Work though a strainer to remove any lumps in the mustard and the stringy part (chalazae) from the eggs. If you skip this part, the lumps in the mustard will never become fully combined, and your guests will find little pockets of hot dry mustard in their meatballs.
- Add the bread and mix with a fork until it forms a slurry. Make sure there are no bits of hard or dry bread.
- Add the onion and the ground turkey and mix until thoroughly combined. I use my hands (with gloves), then shape into golf-ball sized balls
- Lightly oil a pan with Olive Oil, and preheat on medium-high. Reduce heat to medium and place balls in the pan. Cook until browned, then turn by 1/3 and continue cooking. Turn by 1/3 again when the bottom is browned and continue cooking. Cook any other non-browned exposed areas in the same way.
- Note that at this point, the outside is all yummy-looking and brown, but the inside is still raw turkey. Don’t skip the next step!
- Cover the bottom of a pot with about an inch of sauce, add the meatballs, then add sauce to cover. Simmer on medium-low until the meatballs have an internal temperature of at least 165°F (safe poultry temperature according to the FDA)
Makes 6 – 8 meatballs.