Turkey Meatballs
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
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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.
Components