Wednesday, January 10, 2018

Turkey Meatballs

One thing I know is that my granddaughters, Caitlyn and Cristen, love meatballs. So, I’m going to surprise them and instead of beef I’m going to use ground turkey. 

An FYI I just read about, don’t use lean ground turkey made with just the turkey breast. I guess it’s dry. If you want the full flavor of the turkey you need some of the dark turkey meat. Just use regular ground turkey. Who wants dry flavorless meatballs? 

Ah..But if you don’t want to spend more time in the gym, you probably should stick to ground turkey breasts. One 4 oz serving equals 120 calories for the lean vs 230 calories for the regular ground turkey. I don’t even want to talk about the gravy. 


16 oz of lean or not so lean ground turkey 
1 1/2 cups of seasoned cornbread stuffing 
1/2 cup chicken stock 
1 small yellow or white onion, grated
1 stalk celery, finely diced
3 tablespoons parsley 
2 eggs
1 tablespoon minced garlic
2 tablespoons olive oil 
Salt and pepper to taste 


Preheat the oven to 400F. Line a baking sheet with parchment paper. In a storage bag add the cornbread stuffing. Use a mallet or rolling pin to crush the stuffing. You should end up with at least a 
cup. Pour it into a large size bowl add in the chicken stock and stir until combined. Add in the onion, celery, parsley, eggs, garlic and salt and pepper. Mix well. Add the ground turkey mix gently until combined. To form the meatballs use a cookie scoop or your hands. Place meatballs on parchment paper and drizzle the olive oil on top. Bake for 15-20 minutes. Serve with herbed gravy and mashed potatoes. Yum Yum.

Herbed gravy: One jar or carton of gravy. Add gravy to a saucepan add a dash of pepper, thyme, rosemary, sage and parsley. Cook according to the package instructions. 

Caitlyn, Cristen and Hercules the rabbit 

No comments:

Post a Comment