I use to hate ground turkey smell and blandness! But, with spices, patience, and technique; this experiment worked well the first time This is a low fat alternative to red meat and the outcome is a great-healthy-delicious -moist meatball!
1 lb of fresh ground turkey
1 Large raw egg
½ of a medium sized white onion, grated – use a processor if you are going to shed tears
3 Cloves of garlic (grated)
2 Teaspoons of dried basil
1 ½ Cups of bread crumbs
2 Teaspoons of paprika
1 Tablespoon of Worcestershire sauce
1 Teaspoon of red chili powder
1 Tablespoon of salt
1 Teaspoon of fine grain pepper
2 Tablespoons of olive oil
In a mixing bowl, mix all ingredients except the paprika. You will notice that turkey meat is lighter than ground pork, lamb, or beef. If it is too mushy of a mixture add more breadcrumbs. It’s best if you can leave the bowl in the fridge for a couple of hours to settle in. Heat your oven at 375 degrees.
Then, make the meatballs! Oil an oven pan with the olive oil. Place meatballs in the pan and sprinkle the paprika over them. Place pan in the oven and bake for 30 minutes. Check and roll the meatballs over. Check again after another 15 minutes and if cooked thoroughly, remove from the oven. Place on a plate and serve them with your favorite steamed vegetables and I recommend some turkey gravy!