Turkey Meatballs

This is a favorite in our house. The kids, and Officer Hottie, request it quite often. It is a recipe that has been adapted from one that was in Everyday with Rachael Ray a couple years ago. Enjoy! (I apologize in advance for the funky colors in the photos...I'm still learning how to do this right!)

You will need ...

2 lbs. ground turkey

(look...there's me!)

1 1/2 cups Italian bread crumbs

1/2 onion finely chopped

1 large egg

small handful dried parsley (fresh is better...I just never remember to buy it)
Olive oil - about 1/4 cup

2-3 cups chicken broth (I'm positive that chicken stock tastes better...but I'm too cheap to buy it when I can get the granules in bulk for 1/8 of the price.)

Toss the turkey, chopped onion, egg, parsley and 1/2 cup of the bread crumbs into a giant metal bowl. Ok, don't use metal if you don't want to. It's just cool to see your reflection. 

Smash everything together with your hands. Yup...time to get over the raw poultry phobia. Just smash away. When everything is thoroughly smashed and mixed together, separate into 16 different pieces and then roll each piece into a ball. I'm sure this is easier to do with an ice cream scoop. I don't have one. Plus I like to say things like, "No, I can't change the baby. I have raw poultry all over my hands." The meatballs will be giant. Giant meatballs is a good thing.

Roll each of those balls of meaty goodness in the remaining breadcrumbs. Then place them on a cookie sheet to place in your freezer for 10-15 minutes. This will keep them from falling apart when you start to brown them.

See how they fit perfectly next to the kids freezer mugs? Ah. There's nothing quite like perfection.
While the meatballs are chilling it's a good idea to clean up your dishes. Because the last thing you want is for your officer to come home after a long day of work and have to do the dishes for you. Right? Right? No? I know. I'm just kidding. Officer Hottie gets to do the dishes after a long day of work. Poor guy.


Once the meatballs are chilled and your dishes are clean, put the oil into a large pan. I only have small pans so I have to use two. I'm working on my kitchen wish list.

Brown those suckers up. Give them about 1 or 2 minutes on each side. Don't worry about cooking them all the way through...we'll get to that...

Now.

Add 1 cup of the chicken broth to the pan.

Yes this is a different pan. Yes, I put all the meatballs together. They are happier this way. Plus, there really isn't a need to flip them anymore so you don't have to worry about overcrowding. Let your meatballs simmer for about 20 minutes to get them cooked all the way through. Keep adding broth, 1/2 cup at a time, as it cooks into the meatballs. I like to turn the meatballs every time I add broth, but that's just me. I don't think it is necessary. If you like a little gravy, just add up to 1 cup more. If you like a lot of gravy (like we do) keep adding up to 2 cups more. If you want to thicken it a little bit, sprinkle some more of those Italian breadcrumbs on top. Mmmm...

The finished product. Yum. Be careful...they are hot. Don't stick your finger in to taste the gravy. That will hurt. I know someone who did that once. It wasn't me. I swear.

Serve these beauties over brown rice. Dump some gravy on the top. Sauté up some peas in garlic and olive oil to serve on the side. Perfection. I think we covered that earlier. (I know you're noticing my giant plates and my small portion. I told you...I'm working  on my wish list.)

Eat until you are full. Eat until you are stuffed. And then put the leftovers in a container for your officer to take to work the next day. He will be forever grateful and his coworkers will be forever jealous.

That's ok honey. I don't need any peas. I'm sure I'll get my veggies in another way. Really...don't give me anymore peas.


Please click HERE for a printable version of the recipe

*You can use beef and beef broth in place of the turkey and chicken broth although they come out quite a bit heavier and not as good, in my humble opinion.