Turkey Meatballs

Turkey Meatballs
















Turkey Meatballs

¾ lb ground turkey, leaner is better
2 garlic cloves, minced
1 large egg, beaten
1/3 cup dried bread crumbs
¼ cup grated parmesan cheese
1/3 cup chopped fresh parsley (or 3 tablespoons dried)

In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. DO NOT OVER MIX THEM! I usually just use my hands. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).

In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes.

These meat balls are great to freeze! I usually only use half of them and freeze the rest. To freeze place meat balls on a cookie sheet on top of wax paper at least 1 inch a part. Place in the freezer for 45 minutes. After they are frozen, place all in a freezer zip lock back. Will keep up to six months!

Dinner Ideas…
Serve with your favorite pasta and red sauce
Smother with BBQ sauce and serve on a bun with provolone cheese

Baked Turkey Sandwich's

Baked Turkey Sandwich's

1 batch French bread dough
(Find recipe under BREAD or I just order dough in the morning from the bakery)

Suggested fillings:
Turkey Breast, deli or fresh cut
Provolone cheese
Roasted red bell peppers (can be store bought)
Red onion
Pesto sauce (find recipe under "pesto", or store bought)
Egg wash, (1 egg beaten with 1 tablespoon water)

Roll French bread dough out into an oval or rectangle 16 inches long and 13 inches in width. Layer filling ingredients in the middle the oval. It works best to place turkey as bottom layer, it does not make the bread soggy, and cheese top layer. Pull sides of oval up and make a crimped seam down the middle, and crimp the top and bottom. Egg wash the top and bake at 375˚ until golden brown. Cut and serve with a salad or veggies!

Left Over Options: Toast and serve with soup the next day!