Thanksgiving Turkey Meatballs
🇺🇸 United States
Ingredients
- 2 Tbsp olive or avocado oil
- 1/2 large white or yellow onion, finely diced
- 2 large stalks celery, finely diced
- 1 tsp sea salt, divided
- 3 large cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1 tsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- 1 pound ground turkey
Steps
- Preheat oven to 400°F (204°C) with one rack in the center and one near the top.
- Heat oil in a 12-inch oven-safe skillet over medium heat. Add onion, celery, and half the salt; cook, stirring occasionally, about 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant. Transfer vegetables to a large mixing bowl and let cool slightly.
- Stir in breadcrumbs, parsley, rosemary, sage, and remaining salt.
- Add ground turkey and gently mix by hand until just combined; avoid overworking.
- Scoop into 1 1/2 Tbsp portions, shape into balls, and arrange in the same skillet (or a lightly oiled baking sheet).
- Bake on the center rack for 18-20 minutes.
- Switch oven to broil, move skillet to the top rack, and broil 2-3 minutes until browned. Check internal temperature reaches 165°F (74°C) before serving.
Notes
Serve with classic Thanksgiving sides like mashed potatoes, green bean casserole, and cranberry sauce. Leftovers keep in the fridge 2-3 days or freezer up to 1 month; reheat at 375°F (190°C) for 10 minutes. To freeze uncooked, shape into patties instead of balls for more even cooking from frozen.
Source: minimalistbaker.com