Turkey Meatballs

Name: Turkey Meatballs
Total time: 35 s
Yield: 71
Ingredients: White bread -- 27 oz; Milk -- 72 oz; Turkey ground -- 18 lb; Parsley fresh minced -- 0.5 oz; Rosemary fresh minced -- 1.8 oz; White onions small diced -- 21.6 oz; Garlic fresh minced -- 1.8 oz; Parmesan cheese grated -- 30.6 oz; Black pepper cracked -- 3.6 oz; Kosher salt -- 1.8 oz; Egg whole -- 32 oz; Trio Turkey Gravy Mix 8 x 20 ounces hot -- 142 oz

Preparation time
35 min
Difficulty Easy
Number of servings
71

These versatile, better-for-you meatballs work as an appetizer, shareable, sandwich filling, or an entrée over sautéed spinach and onions, rice, or pasta.

Ingredients

White bread -- 27 oz
Milk -- 72 oz
Turkey, ground -- 18 lb
Parsley, fresh, minced -- 0.5 oz
Rosemary, fresh, minced -- 1.8 oz
White onions, small diced -- 21.6 oz
Garlic, fresh, minced -- 1.8 oz
Parmesan cheese, grated -- 30.6 oz
Black pepper, cracked -- 3.6 oz
Kosher salt -- 1.8 oz
Egg, whole -- 32 oz
Trio Turkey Gravy Mix 8 x 20 ounces, hot -- 142 oz

Preparation

1

Pre-heat oven to 350°F.
2

In large mixing bowl combine bread and milk; soak 5 minutes. Squeeze out excess milk.
3

In 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.
4

Preheat sauté pan over medium-high heat.
5

Use a #20 (2 oz.) scoop and portion turkey mixture into meatballs.
6

In 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.
7

Ladle 2 oz. Turkey Gravy over 3 meatballs.

Serving suggestion:

Serve meatballs over a bed of steamed spinach and caramelized onions.

Components

See Related Products

Trio Turkey Gravy Mix 8 x 20 ounces