Thanksgiving Turkey Meatballs
Savor holiday flavors year-round with these versatile Thanksgiving Turkey Meatballs. They're perfect as a main dish or appetizer.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- kosher salt & fresh ground black pepper
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup milk
- 1 cup breadcrumbs
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs ground turkey, (93% lean)
- ¼ cup olive oil
- ½ cup low sodium chicken broth, (or turkey broth or stock)
Instructions
- In a large skillet, heat butter over medium heat. Add onions, celery and carrot; season with salt and pepper. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Set aside to cool.
- Crack the eggs into a large mixing bowl; add the milk and whisk together. Stir in the breadcrumbs, fresh herbs, poultry seasoning, salt, and pepper then wait a few minutes for the breadcrumbs to absorb the liquid. Add the ground turkey and cooled vegetables. Mix gently with your hands until just combined, being careful not to over mix.
- Measure out meatballs using a 2-tablespoon scoop. Gently roll them with wet hands into spheres.
- Heat olive oil in a large heavy bottomed pan over medium heat (cast iron is perfect for this). Working in batches, fry the meatballs until they are are browned on all sides. Remove to a plate and repeat with the remaining meatballs.
- Return the set-aside meatballs to the pan. Add the chicken broth and simmer gently for about 5 minutes or until the meatballs are cooked through (165°F in the center).
Notes
- *Serving size – About 6 meatballs per serving as a main course. As an appetizer, it yields about 16 to 17 3-meatball servings.
- Freezing instructions – Meatballs can be frozen before or after cooking (cool down completely first). Arrange in a single layer on a tray so they aren't touching. Freeze for 2 hours, then transfer to an airtight storage container. Freeze up to 2 months. (See full post for details.)
- Baking instructions – Arrange meatballs on a baking sheet and spritz or brush with oil. Bake for 15 minutes at 375°F. Meatballs are fully cooked with they reach 165°F in the center.
- Reheating leftovers – meatballs can be reheated on the stove-top, in the oven or microwave. Please see the full post for details on each method.
Nutrition
Calories: 309kcal | Carbohydrates: 14g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 368mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1580IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
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