Turkey Italian Meatballs
March 8, 2016 Recipes
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.
Place all of the ingredients except the ghee in a mixing bowl.
Form into meatballs about 1 inch to 1-1/4 inch in diameter, about 16-20 meatballs.
Place on a baking sheet and refrigerate for about 30 minutes.
In a saute or fry pan, melt enough ghee (or other favorite high-temp oil) to cover the bottom.
Fry meatballs in batches, leaving plenty of room between them, turning them to brown on all sides.
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.