Turkey Italian Meatballs

March 8, 2016 Recipes  No comments

Since my wife is not eating red meat at the moment.  Therefore, I am learning to cook more with turkey.  And, instead of buying turkey Italian sausage, I made my own spice and herb mixture.

Also, sometimes turkey is hard to brown.  Frying the meatballs in a fat that will sustain a high heat helps put a crust on the outside.


Turkey Italian Meatballs
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Turkey Italian Meatballs
Votes: 0
Rating: 0
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Print Recipe
Ingredients
Seasoning
Frying
Servings:
Units:
Instructions
  1. Place all of the ingredients except the ghee in a mixing bowl.
  2. Combine them thoroughly.
  3. Form into meatballs about 1 inch to 1-1/4 inch in diameter, about 16-20 meatballs.
  4. Place on a baking sheet and refrigerate for about 30 minutes.
  5. In a saute or fry pan, melt enough ghee (or other favorite high-temp oil) to cover the bottom.
  6. Fry meatballs in batches, leaving plenty of room between them, turning them to brown on all sides.
Recipe Notes

I like serving these with my wife's homemade and canned marinara sauce over roasted spaghetti squash.  Using a micro-grater, grate some real parmigiano-reggiano cheese over the top.

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