Happy hump day friends! It’s Wednesday, the weekend is near!
As you know, I’ve been cutting out red meats from my diet, including more lean poultry like turkey. Turkey, my homeboy. Leaner, meaner and oh so versatile. Roast it, slow cook it, BBQ it – or meatball it!
These aren’t your typical Italian meatballs. Although, I’m sure my Nonna could convert them. These turkey tots as I like to call them, are delicious, juicy, flavourful and make the perfect addition to your weekday dinner repertoire. They’re made using a traditional, meatball method – and to make them even more amaze balls, I bake them. Sure beats frying them in greasy oil.
Serve them up with mashed potatoes, yams or asparagus. Add them to soups, stews or pasta sauce. They’re light and ridiculously good. These bad boys make the baddest leftovers too!
two packs of lean ground turkey
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon ketchup
salt and pepper
handful of parsley
1. Combine all ingredients (hold off on bread crumbs) into a large bowl. Fold together well and add bread crumbs. Enough to form, but not too much that the mixture is dry.
2. Form meatballs however you like.
3. Place them on a parchement lined baking sheet and drizzle with olive oil.
4. Bake them for 35 minutes in a 425 degree oven. Watch them! You don’t want to burn your balls – disaster!
This recipe yields about thirty meatballs. Enough for dinner and lunches the next day!