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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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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