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10
July
Turkey Meatballs
Turkey Meatballs
Ingredients
- 150g Panko
- 120ml Milk
- 500g Minced Turkey Breast
- 250g Minced Turkey Thighs
- 60g Onion (very finely diced)
- 2 tablespoons Fresh Rosemary (about 2 sprigs - finely diced)
- 2 tablespoons Fresh Parsley (finely diced)
- 1 teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 60g Parmigiano Romano (finely grated)
- 1 Large Free-range Egg
- 2 tablespoons Olive Oil
- 2 tablespoons Worcestershire Sauce
Directions
1. | In a large mixing bowl, place the breadcrumbs and milk and allow the milk to soak in |
2. | Follow with the meat, onions, herbs and seasoning and cheese |
3. | Mix the egg, oil and Worcestershire sauce and add that to the mixture |
4. | Using clean hands, squish all the ingredients together until very well mixed |
5. | Using a meatballer, form the mixture into balls on a greaseproof paper-covered baking tray. If you find the mixture sticks to the baller, have a jug of cold water next to you, and between each scoop, dunk the baller in the water and shake off excess |
6. | Pre-heat the oven to Gas Mark 4 / 180ºC / 350ºF |
7. | This recipe makes quite a lot of meatballs, so place on a lightly greased baking tray the meatballs you wish to cook. Place the rest on the original tray in the freezer until hard, then decant into portion sized bags once firm |
8. | Bake for 20 minutes |
9. | Serve with pasta and a tomato sauce, or with gravy and mash |