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Turkey Meatballs

  • 35 min
  • Easy
  • 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.
  • 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.

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