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.
Note that this is the same as the other recipe on the site, but is scaled up for a Sam’s Club 5Lb package of Ground Turkey.
|7 1/2||Slices||Plain white bread (nothing with a strong taste, since it’s for texture, not flavor)|
|1 2/3||C||Onion, finely chopped|
|1 2/3||T||Soy Sauce|
|1 2/3||T||Worcestershire Sauce|
|2 1/2||t||Garlic Powder|
|1 1/4||t||Dry Mustard|
|4||Jars||Your favorite spaghetti sauce|
- Peel the crusts off the bread and save or other uses.
- Sift the garlic powder and dry mustard though a fine strainer into a large bowl.
- Add the soy sauce and Worcestershire sauce.
- Work the egg though the strainer to remove the stringy part (chalazae)
- Add the bread and mix with a fork until it forms a slurry.
- Add the onion and the ground turkey and mix until thoroughly combined.
Cooking Method #1
- Lightly oil a pan with Olive Oil, and preheat on medium-high. Reduce heat to medium.
- Form into golf-ball sized balls and gently place in the pan. Cook until browned, then turn by 1/3 and continue cooking. Turn by 1/3 again. When browned, rotate again, cooking any remaining non-browned areas in the same way. Because the meatballs are still extremely soft at this point, handle them gently and turn with a couple of spoons, not tongs.
- Note that at this point, the outside is all yummy-looking, 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, which is the minimum safe poultry temperature according to the FDA.
Cooking Method #2
- Preheat oven to 400°F
- Place sauce in pot, set on stove and bring to a very gentle simmer.
- Form into golf-ball sized balls and gently place on the sheet pans. You’ll need two sheet pans.
- Place in the oven and bake until browned and internal temperature is about 165°F, which is the minimum safe poultry temperature according to the FDA.
- Add meatballs to sauce, and serve. Note that this will keep warm on the stove or in a crock pot quite nicely for at least a couple of hours.
Note that this recipe work well when scaled, and the balls and sauce freeze beautifully.
At least in this area, ground turkey at Sam’s Club in 5 pound packages costs about 1/3 as much as at the grocery store.
Makes about 40 meatballs, slightly larger than a golf-ball.