This recipe is loosely (very) adapted from several turkey meatball recipes. I made them with turkey, but there's no reason you can't substitute ground beef or even a combination of half ground beef and half pork. We enjoyed them with some homemade tzatziki sauce. They were easy to make and because they're baked they're not only healthier but clean-up is easier! The "panade" -- a mixture of milk and breadcrumbs or panko, keeps the meatballs very moist.
1 lb. ground turkey
1/3 cup panko crumbs
2 TBL milk
¼ cup minced red onion
½ tsp dried oregano
1 tsp. lemon zest
½ tsp. salt
1 egg, lightly beaten
Optional: chopped parsley and chopped mint
Preheat oven to 425 degrees.
Place panko in a bowl, add milk and mix. Let sit for five minutes.
Add minced onion, oregano, lemon zest, salt and beaten egg to a bowl. Add ground turkey and mix well. Add optional items if desired. (It works best if you use your hands.)
Roll mixture into balls--I found an ice cream scoop worked very well for making the perfect size meatball.
Place on baking sheet. (Cover with aluminum foil or parchment paper for easy clean-up)
Bake 20 to 22 minutes or until cooked through and starting to brown.
OUT NOW!
Book #3 in the Open Book Series
A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.
Penelope
Parish is ready to close the book on her amateur sleuthing—from now on,
The Open Book’s writer-in-residence will be sticking to villains of the
fictional variety while she puts the final touches on her new novel.
But when an author is murdered inside the bookshop, all of Upper
Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the
quirky citizens of Chumley to stop a killer and protect the charming
British town she’s begun to call home.
Book #1
Book #2
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Mmm, lemon, onion, and oregano. Great tastes combined.
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