Turkey Meatballs
Enjoy a twist on a classic favorite with these flavorful turkey meatballs. These versatile, delicious,, better-for-you meatballs work as an appetizer, shareable, sandwich filling, or an entrée over sautéed spinach and onions, rice, or pasta. The meatballs can be baked in the oven or cooked on the stovetop. Whichever method you choose, the result is tender and juicy meatballs bursting with flavor.
Ingredients
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White bread -- 27 oz
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Milk -- 72 oz
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Turkey, ground -- 18 lb
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Parsley, fresh, minced -- 0.5 oz
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Rosemary, fresh, minced -- 1.8 oz
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White onions, small diced -- 21.6 oz
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Garlic, fresh, minced -- 1.8 oz
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Parmesan cheese, grated -- 30.6 oz
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Black pepper, cracked -- 3.6 oz
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Kosher salt -- 1.8 oz
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Egg, whole -- 32 oz
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Trio Turkey Gravy Mix 8 x 20 ounces, hot -- 142 oz
Preparation
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1Pre-heat oven to 350°F.
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2In large mixing bowl combine bread and milk; soak 5 minutes. Squeeze out excess milk.
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3In large electric mixer fitted with the paddle attachment combine bread mixture, turkey, parsley, rosemary, onions, garlic, cheese, pepper, salt and egg; mix until well blended.
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4Preheat sauté pan over medium-high heat.
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5Use a #20 (2 oz.) scoop and portion turkey mixture into meatballs.
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6In sauté pan over medium heat, brown meatballs on all sides. Once browned transfer meatballs to a full sheet pan and place in preheated oven; bake 6 minutes, or until center reaches 160˚F.
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7Ladle 2 oz. Turkey Gravy over 3 meatballs.
Serving suggestion:
Serve meatballs over a bed of steamed spinach and caramelized onions.
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