Juicy & Delicious Turkey Meatballs

This is a super delicious and healthier alternative to traditional beef/pork meatballs. The secret ingredient is the olive oil, added generously to substitute healthy monounsaturated fats, making them extra tender, juicy and with just the right amount of crispy, outer crust.

Joe’s healthy, juicy & delicious turkey meatballs🤤🤤🤤 This recipe is sooooo good you can eat them on their own as an epic, protein appetizer or create a main pasta and meatball dish!

TIPS:

1) It’s okay to add additional breadcrumbs gradually if the consistency of the mix is too wet.

2) Be sure to carefully separate the finished meatballs from the pan with a spatula to ensure the caramelized bottom crust is attached.

INGREDIENTS

·   1 cup Panko breadcrumbs

·   1.5 cups plain breadcrumbs (unseasoned)

·   1/2 cup milk

·   2 lbs ground turkey (93% lean)

·   ½ cup California Olive Ranch Extra Virgin Olive Oil

·   4 cloves garlic, pressed or minced

·   2 eggs

·   1/2 cup (3/4 oz) finely-grated Parmesan cheese

·   ½ cup (3/4 oz) finely-grated Manchego cheese

·   1/4 cup finely-chopped fresh Italian herbs (I used oregano)

·   1/4 cup grated red onion

·   2 teaspoons Worcestershire sauce

·   1 ½  teaspoon dried oregano

·   1 ½  teaspoon fine sea salt

·   ½  teaspoon black pepper

• FOR GARNISH

  • Mixed, pitted olives

  • Fresh oregano sprigs

  • Micro greens

INSTRUCTIONS

1. Preheat the oven to 425.

2. Make the panade.  In a large mixing bowl, stir together the panko, plain breadcrumbs and milk until combined.  Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.

3. Combine remaining ingredients.  Add the ground turkey, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl with the panade.  Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top.  Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.

4. Chill (optional step). To make the meatballs easier to form, it is helpful to chill the mixture in the refrigerator for 1 hour.  But if you don’t have the time, this step can be skipped.

5. Prep baking sheet.  Coat the baking sheet with olive oil.

6. Form the meatballs.  Form the mixture into 2-tablespoon balls and place them on the prepared baking sheet. 

7. Bake.  Bake for 12 minutes on the center rack.

8. Broil. Switch your oven to broil mode and cook for another 3-8 minute. The key to this step is to keep a close eye on the meatballs to ensure they do not burn.

9. Remove and check. Using an instant-read thermometer check the center of the thickest meatball to ensure internal temperature is at least 165 degrees Fahrenheit.

10.  Serve.  Plate with garnishes and serve as a stand-alone appetizer, or with a pasta and sauce.

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