Monday, May 7, 2012
I'm always looking for ingredients that use ground turkey and this is by far the best use of ground turkey I've come across. The original recipe called for ground bees, but since I prefer the health benefits of turkey over beef, I used turkey and, my oh my, in the words of Joey Lawrence from Blossom, "Whoa!". These meatballs are just scrumptious. You can serve them as an appetizer of toothpicks or as a main dish with basmati rice and BBQ sauce. You will be happy.
Adapted from allrecipes.com
Yield: about 15 meatballs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: about 40 minutes
1 Tablespoon minced garlic
2 Tablespoons chopped fresh parsley (may substitute with dry parsley)
1 Tablespoon dried basil (or oregano)
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 cup dry bread crumbs
1 1/2 teaspoons prepared yellow mustard
1/2 teaspoon salt
2 eggs, beaten
3/4 cup crumbled gouda cheese (may substitute with mozzarella or pepperjack cheese)
1-1 1/2 lb. ground turkey (may substitute with ground beef)
1/2 large onion, sliced into thin rings (optional)
In a large bowl, combine the first 11 ingredients. Mix well with your hands, making sure the cheese is evenly distributed.
Roll the mixture into 1 1/2 inch balls and place in a lightly greased skillet. Place the rings of onion over the meatballs. Cover the pan and set the heat to medium-low. Turn the meatballs over after about 3 minutes and increase the heat to medium. Continue to cook the meatballs, turning every 8-10 minutes, until cooked through (about 25-30 minutes total).
Serve with basmati rice and BBQ sauce and prepare to die. These are good.