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.
Ingredients
- 1 lb ground turkey
- 1/2 medium onion small dice
- 1/4 cup parsley chopped
- 1/2 cup Parmesan cheese grated
Seasoning
- 1/2 tsp fennel ground
- 1/2 tsp red pepper flakes
- 1 tsp sage rubbed
- 1 tsp Garlic powder
- 1/2 tsp thyme dried
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
Frying
- 1/4 cup ghee
Servings:
Units:
Instructions
- Place all of the ingredients except the ghee in a mixing bowl.
- Combine them thoroughly.
- 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.
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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