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July 13, 2011

Lean Yet Juicy Turkey Meatballs

On hot days in the summertime, you want to make it easy with food and these turkey meatballs are perfect to keep already cooked in the freezer to take out when needed. Serve your meatballs with a fresh green salad or maybe a potato or pasta salad. Sometimes I shape a couple of burger patties out of the mix to that I freeze raw to throw on the BBQ for a change.


Servings: 8-10

1/2 Cup Chopped Yellow Onion
2 1/2 lbs Ground Turkey
1 Cup Panko, Japanese Breadcrumbs
2 Egg
1/4 Cup Milk
2 Tbsp. Ground Paprika
1 1/2 tsp Sea Salt
2 tsp. Grated Garlic 

How to:

1. Saute onion on medium to low heat until shiny and transparent. Set aside to cool.
2. Mix turkey, breadcrumbs, egg, milk, paprika and salt in a big bowl. Add sauteed onion.
3. Grate garlic and mix into turkey blend.
4. Let mix sit for at least 20 minutes to moisten.
5. Roll meatballs to the size of your liking.
6. Brown them a few at a time in a medium to hot greased pan, turn them(roll them) as soon as one side is brown.

7. When meatballs are brown all around, move them over to a covered pan to finish cooking them on low heat. Add a little water into the pan if needed to stay moist. Meatballs should be cooked all the way through, but if you are freezing them, you might want to under cook them slightly to not dry them out when reheating them.

The juice in the bottom of the pan can later be strained and used as base to a gravy.

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