ROSEMARY SAGE AND THYME TURKEY MEATBALLS

THE MEATBALLS THAT DON’T NEED TO HIDE BEHIND SPAGHETTI

Turkey meatballs are one of my favorite week night dinners. If that sentence gives you pause, it’s likely because you’ve experienced a lot of dry boring too “turkey-y” meatballs in your day. These are not those, these are special. The herbs give these turkey meatballs that hint of Thanksgiving flavor you and your guests will be nostalgic about while the cheese and breadcrumbs keep them moist inside. Searing the outside gives them an unbeatable slightly crisp extra flavorful texture. Dare your guests to only eat one.

Some other crowd pleasing turkey meatball recipes

Caramelized Onion And Gorgonzola Turkey Meatballs

Parmesan Turkey Meatballs

Apple Turkey Meatballs

Clementine Glazed Turkey Meatballs And Linguini

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Rosemary Sage And Thyme Turkey Meatballs

Yield: 20 Meatballs

Author: Michelle Williams

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• Unsalted Butter (2 tablespoons)
• Fresh Rosemary (1 teaspoon when finely chopped)
• Fresh Sage (1 teaspoon when finely chopped)
• Fresh Thyme Leaves (1/2 teaspoon)
• Shallot (1, finely chopped)
• Salt
• Pepper
• 94% Lean Ground Turkey (1 pound)
• Bread Crumbs (1/2 cup)
• Midnight Moon Cheese (1/2 cup when grated)
• Egg (1 large, beaten)
• Grapeseed Oil (2 tablespoons)

Kitchen Items

• Cutting Board
• Chef's Knife
• Cast Iron Skillet
• Rubber Spatula
• Small Mixing Bowl
• Large Mixing Bowl
• 1 1/2 Inch Ice Cream Scoop

Instructions

TO PREP YOUR SHALLOTS AND HERBS

1. In your cast iron skillet, over high heat, melt your butter.
2. Add shallots. Use your rubber spatula to move them around until they are softened—about 3 minutes.
3. Add rosemary, sage and thyme. Continue to mix.
4. Season it all with salt and pepper. Mix.
5. Turn off your heat and transfer them to your small mixing bowl.
6. Set Aside

TO PREP YOUR TURKEY MEATBALLS

1. In your large mixing bowl, combine your ground turkey, bread crumbs, shredded midnight moon cheese, beaten egg, salt, pepper, and your shallot mixture. Use your hands (sans rings—don't say I didn't warn you) and mix it all together.
2. Use your ice cream scoop to portion out equally sized turkey meat balls. Use your hands to turn your scoop into a ball and then set down on your cutting board for now.

TO COOK YOUR TURKEY MEATBALLS

1. Preheat your oven to 350º.
2. Coat your frying pan with it with your grapeseed oil. Over high heat, heat it.
3. Add in your turkey balls. (they should sizzle when they touch the frying pan. If they don't, your oil isn't hot enough. Give it a little more time to heat)
4. Let your turkey balls sear—roughly 1 minute. Then, rotate them and allow them to sear on the another side for another 1 minute, and then a third side for another minute. (you know it's seared well if your turkey balls are browning where they touched the pan. The untouched parts will still look raw at this point.)
5. Put your cast iron skillet filled with meatballs in the oven.
6. Bake until your turkey balls hit 165º—roughly 5 minutes. (to test their temperature, stick your meat thermometer into the center of the ball. Better yet, if you have an oven that has a thermometer probe, use that).
7. Sprinkle any extra herbs over the top of your turkey meatballs mostly for presentation purposes.
8. Eat and enjoy!

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