In my opinion, turkey tastes like farts. However, these meatballs are one of the few things where I think turkey actually tastes better than beef. I think the reason for the turkey’s awesomeness in these meatballs has to do with the bird’s gaminess (or fart flavor), because the flavor really comes through all of the “filler” that goes into these meatballs.
Add in a bowl:
20 oz ground turkey
smashed crackers (2 parts meat to 1 part smashed crackers) *Hint* Just throw the crackers into a plastic, sandwich bag and roll over them with a rolling pin for easy smashing!
2 or more whopping tablespoons of minced garlic
1 tablespoon crushed red pepper flakes
2 tablespoons Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
Half a cup of Parmesan cheese
Fresh cracked pepper (add to taste – I like lots of pepper)
Add celery salt in place of real salt (Keep in mind that you’ll also be sprinkling the outsides of the meatballs with celery salt later.)
I highly recommend putting on a pair of vinyl gloves before you begin mixing the meat. Mix everything together EXTREMELY WELL and form the meat into one, giant meatball. Then grab a small amount of meat with each hand, and separately roll the meat into two balls with each hand rolling one meatball. If you’re having trouble rolling the meat into a ball with one hand, then you’re using too much meat. Each ball should only be an inch to an inch and a half in diameter. When you’re finished, all of the meatballs should be as perfectly round as you can possibly get them and devoid of any cracks. Sprinkle them with celery salt.
This is what they should look like right before you add the celery salt.
Then, add some olive oil to a frying pan at medium to medium/high heat. We find that a large, electric skillet works perfectly. Once the olive oil is hot and slides around quickly on the bottom pan, quickly add the meatballs one at a time, and make sure that none of them are touching. Every couple of minutes, shake the pan to roll the meatballs around or roll them around the pan using a wooden spoon. Once the meatballs are golden, browned, and crispy – you’re in business!
Last night, we had one of the most decadent tasting dinners that we’ve had in a while. The parmesan cream sauce was especially great, but everything worked together in harmony to make this an incredible meal and only 598 calories!!!
Everything was pretty simple, and this mean could be easily re-created with just a little care. The cream sauce was made by simply combining 2 servings (56 grams) of REAL grated parmesan cheese (from a brick) to Classico’s Light Alfredo Sauce, a few teaspoons of garlic and crushed red pepper, and some fresh cracked black pepper. Cook this sauce on very low and stir frequently to allow the parmesan cheese to “become one” with the cream sauce without sticking to the bottom of the pan.
The sausages were lean, turkey italian sausages, and the zuchini was just frozen zuchini. We cooked both on the grill. If you plan to do the same, you may want to get one of those stainless steel grates for grilling vegetables. Also, be very careful when grilling zuchini – or any veggies for that matter. They cook very quickly and have a tendancy to stick to the grill. Lightly covering them in olive oil will help, but we skip the oil calories and just flip them VERY frequently (which isn’t too big of a pain if you’re already keeping an eye on the sausages, but don’t forget to keep stiring your Parmesan sauce!!! 😛