I like to use lean ground turkey instead of beef or pork to keep it low fat. I buy the Jennie-O italian seasoned one because it’s more highly spiced. I like my meatballs to be 1/3 bread crumb mixture.
1/4 cup of onion chopped fine
1/4 cup of fresh chopped chives
1/2 cup of fresh chopped basil
1/2 cup of fresh chopped parsley
2 eggs or 1/2 cup of Egg Beaters
1/2 cup of panko bread crumbs
1/2 cup of regular bread crumbs
1 tsp sea salt
1 tsp coarse ground black pepper
1 tsp garlic powder
1 tsp crushed fresh fennel seeds
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1/2 tsp cumin powder
1/2 tsp Liquid Smoke
Shake of cayenne pepper
1/4 cup of mayo
1 tbsp dijon mustard
You’re going for an oatmeal texture before you add in the 1 lb of lean ground turkey.
Have two trays ready with parchment paper on them. I make small meatballs, like the size of a ping pong ball. If you make yours bigger, cook them longer.
Form the meatballs in your hand, using a generous tablespoon of the mixture for each. Roll meatballs in additional bread crumbs to coat.
Either preheat the oven to 425 or add 2 tbs olive oil to a pan at medium heat. Place on cookie sheets and into the oven for 20 minutes, or in the saute pan, side by side. In the pan, brown several minutes on one side, then turn over, cover pan and lower the heat. Cook until cooked though, 5-10 more minutes. They look kinda gnarly with the herbs all sticking out but they are really good.
I’ve also stuck a piece of feta or bleu cheese in the middle, which is really good.