Turkey Meatballs Recipe
Ingredients
| Seasoning mix | ||
| Salt | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Sweet paprika | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Star anise | 1/8 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), finley diced | |
| Grated ginger | 1 Tablespoon | |
| Turkey breast | 1 pound | |
| Tamari | 1 1/2 Tablespoon | |
| 1/4 cup defatted chicken stock | ||
| 3/4 cup toasted unseasoned bread crumbs | ||
| 1/4 cup evaporated skim milk | ||
| Vegetable-oil cooking spray | ||
Directions
Day 1: Combine the seasoning mix ingredients in a small bowl.
Pour the oil into a nonstick 10-inch skillet and heat to 400° over high heat, about 4 minutes.
Add the onions and ginger, sprinkle with 1 tablespoon of the seasoning mix, and stir.
Saute until the onions become translucent and tender; let cool.
Combine the onions and ginger with the remaining ingredients, including the remaining seasoning mix, in a large bowl and mix thoroughly.
Refrigerate overnight.
Day 2: Preheat a nonstick 10-inch skillet over high heat to 400°, about 4 minutes.
Preheat the oven to 350°.
With a teaspoon form the turkey mixture into small balls.
Brown the Meat balls, a few at a time, in the skillet, then reshape any that fall apart.
Coat a baking pan large enough to hold all the meatballs with vegetable oil spray, and place the meatballs in it.
Bake until done, about 30 minutes.
Pour the oil into a nonstick 10-inch skillet and heat to 400° over high heat, about 4 minutes.
Add the onions and ginger, sprinkle with 1 tablespoon of the seasoning mix, and stir.
Saute until the onions become translucent and tender; let cool.
Combine the onions and ginger with the remaining ingredients, including the remaining seasoning mix, in a large bowl and mix thoroughly.
Refrigerate overnight.
Day 2: Preheat a nonstick 10-inch skillet over high heat to 400°, about 4 minutes.
Preheat the oven to 350°.
With a teaspoon form the turkey mixture into small balls.
Brown the Meat balls, a few at a time, in the skillet, then reshape any that fall apart.
Coat a baking pan large enough to hold all the meatballs with vegetable oil spray, and place the meatballs in it.
Bake until done, about 30 minutes.
Chef
