Monday, November 30, 2009

Turkey Meatballs

This recipe is another classic from The Joy of Cooking. It can also be made into chicken meatballs or turkey/chicken loaf, which is equally as delicious.

I used ketchup instead of tomato paste because I always have that around an am not willing to open a can of tomato paste for 1 tablespoon.

Turkey Meatballs
from The Joy of Cooking

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground turkey or chicken
1 large egg
1/4 cup grated parmesan
2 tablespoons milk
2 tablespoons dry bread crumbs
1 tablespoon tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1/2 cup cornmeal
2 tablespoons olive oil

1. Heat 1 T. olive oil in a skillet over medium heat.
Add chopped onion and garlic and cook, stirring for 5 to 7 minutes.

2. Transfer onion and garlic to a medium bowl and add ground turkey, egg, Parmesan cheese, milk, bread crumbs, tomato paste, basil, salt and pepper and thoroughly combine*.

3. Make into 1-inch meatballs and roll in cornmeal.

4. Heat 2 T. olive oil in a large heavy skillet over medium-high heat.
Add the meatballs and cook until brown, about 10 minutes (internal temperature should be at least 165 degrees).

5. Serve with a vegetable or pasta and tomato sauce.

*To make turkey loaf, transfer the mixture to a lightly oiled 8x4-inch or 8 1/2x4 1/2-inch loaf pan and bake at 350 degrees until the center feels firm when pressed, about 35 minutes (internal temperature should be at least 165 degrees). Let stand for 10 minutes before cutting and serving.

1 comment:

  1. I like to freeze tomato paste in little (~1 cup) tupperware containers. I can open a larger (and therefore cheaper) can, and it thaws really quickly in the microwave so I can measure out what I need.