Entrées

Turkey Meatballs

These versatile, better-for-you meatballs work as an appetizer, shareable, sandwich filling, or an entrée over sautéed spinach and onions, rice, or pasta.
  • 0:35 TIME
  • easy

PREPARATION

Ingredients

White bread

27 oz / 764 g

Milk

72 fl oz / 2.05 ltr

Turkey, ground

18 lb / 8.18 kg

Parsley, fresh, minced

0.5 oz / 14 g

Rosemary, fresh, minced

1.8 oz / 38 g

White onions, small diced

21.6 oz / 611 g

Garlic, fresh, minced

1.8 oz / 38 g

Parmesan cheese, grated

30.6 oz / 866 g

Black pepper, cracked

3.6 oz / 76 g

Kosher salt

1.8 oz / 38 g

Eggs, whole

32 oz / 905 g

Trio Turkey Gravy Mix, hot

4 ltr

 

Method

  1. Preheat oven to 350°F.
  2. In large mixing bowl, combine bread and milk; soak 5 minutes. Squeeze out excess milk.
  3. In large electric mixer fitted with the paddle attachment, combine bread mixture, turkey, parsley, rosemary, onions, garlic, cheese, pepper, salt, and egg; mix until well-blended.
  4. Use a #20 (2 oz) scoop and portion turkey mixture into meatballs.
  5. In sauté pan over medium heat, brown meatballs on all sides. Once browned, transfer meatballs to a full sheet pan and place in preheated oven; bake 6 minutes, or until center reaches 160˚F.
  6. Ladle 2 oz Turkey Gravy over 3 meatballs.

Serving Suggestion/Variation

  1. Serve meatballs over a bed of steamed spinach and caramelized onions.