The Pioneer Woman Tasty Kitchen
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Turkey Meatballs

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Prep:

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Level: Easy

System:

7

Description

We make these turkey meatballs all the time. I don’t eat beef so I’ve tried to come up with ways to make the turkey meatballs extra juicy. I think I have a pretty good recipe so try it out and let me know what you think. Oh … and don’t forget to add the La Victoria sauce. I know it sounds weird, but it adds so much to the meat.

Ingredients

  • 1 whole Small White Onion
  • 4 cloves Garlic, Minced
  • 3 Tablespoons Ketchup
  • 2 whole Large Eggs
  • ½ cups Dried Bread Crumbs
  • ¾ cups Grated Parmesan Cheese
  • 3 Tablespoons La Victoria Chunky Jalapeno Hot Sauce
  • 1 Tablespoon Kosher Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 pound Ground Dark Turkey Meat
  • 1 pound Ground White Turkey Meat
  • 3 Tablespoons Olive Oil
  • 1 jar 8 Oz Size, Store Bought Marinara Or Your Own Simple Tomato Sauce

Preparation

1. Preheat your oven to 350 F. You will be using a skillet and the oven for this recipe.

2. Quarter your onion and place in a food processor with the minced garlic, ketchup, eggs, bread crumbs, Parmesan cheese, hot sauce, salt, and pepper. Pulse well until everything is finely chopped (not turned into mush) and combined. Pour everything into a large bowl and mix in the ground turkey. Make sure you have everything combined. Now shape the turkey mixture into 1 1/2 inch-diameter meatballs. Place them on 2 large (greased) rimmed baking sheets and set aside.

2. Heat the olive oil in a large frying pan over medium-high heat. Heat for about 1 1/2 minutes before adding the meatballs. Saute the meatballs in batches until browned on all sides (about 5 minutes). I use tongs to flip my meatballs so they brown evenly. When done remove the cooked meatballs to the same baking tray (you’re going to cook them in the oven so it’s OK to use the same pan) and finish with the remaining batches of meatballs. All the meatballs do not fit in at one time. You have to cook in batches.

3. Bake meatballs in the oven for 15 minutes or until golden brown.

4. Transfer meatballs to a bowl and make a simple tomato sauce or serve with store-bought marinara. I save mine in the fridge and snack on them during the day and use them with pasta for dinner.

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