Spiro loves meatballs. He can eat them like M&Ms. I can make a two pound batch for him and our friend Vic and they will eat every single one of them. You should hear all the moaning and groaning of yummy noises. It cracks me right up. I'm pretty picky when it comes to meatballs and I have to admit, it took me years to come up with a recipe that I actually like. I found that if I used dried ingredients, the flavor is stronger. But I'll post the recipe both ways so you can choose what works best for you. You'll also notice that I don't use any bread crumbs or eggs and I think they come out so much better that way. Let me know what you think of my recipe for turkey meatballs.
- 2 pounds ground turkey
- 1/2 cup grated parmesan cheese (or 1/3 cup nutritional yeast)
- 3 minced garlic cloves (or 2 tsp. garlic powder. I actually use Tastefully Simple – Garlic Garlic)
- 1/2 cup chopped onions (or 2 tsp. onion powder. I use the Tastefully Simple – Onion Onion)
- 3 tbs. fresh, chopped basil (or 2 tsp. dried basil)
- 3 tbs. fresh, chopped parsley (or 2 tsp. dried parsley)
- 2 tbs. Worcestershire sauce
- 2 tsp. chicken bouillon (I have a powdered one, not cubes, but if you have cubes, mash them up really good)
Preheat oven to 350 degrees. Take a rimmed baking sheet and drizzle olive oil – spreading it with a pastry brush or you fingers to cover the bottom of the pan. Place all ingredients in a bowl and mix thoroughly. Scoop out a spoonful of the turkey mixture, roll into balls and place on the pan. I like to use a cookie dough scooper so all of them come out the same size. Place in the oven and bake for 25 minutes. You can do the same thing with beef if you'd like, substitute the chicken bouillon with beef. Enjoy!
That's it. These little guys are great in soup, with pasta, in a sandwich, you name it. Bonus – they freeze really well.