Holiday Turkey Meatballs (Printable Version)
# What You'll Need:
01 -
4 tbsp butter, unsalted.
02 -
3 celery stalks, diced finely.
03 -
2 carrots, chopped into tiny pieces.
04 -
½ cup diced shallots (around 3-4).
05 -
2 tbsp fresh sage, minced.
06 -
2 tbsp fresh thyme, finely chopped.
07 -
2 tbsp fresh oregano, minced.
08 -
2 ½ lbs ground turkey, dark meat.
09 -
1 lb ground pork.
10 -
1 cup panko crumbs.
11 -
Zest of 2 lemons.
12 -
2 tbsp kosher salt.
13 -
1 tbsp coarse black pepper.
14 -
1 cup heavy whipping cream.
15 -
2 eggs.
16 -
Oil for frying (vegetable).
17 -
1-2 quarts chicken or turkey broth.
18 -
½ cup butter, unsalted (for sauce).
19 -
½ cup flour (for sauce).
# Preparation Steps:
01 -
Melt butter and cook carrots, celery, and shallots for 6-8 mins. Stir in herbs, heat another minute. Let chill in fridge.
02 -
Mix ground meat, breadcrumbs, zest, seasonings, eggs, cream, and the chilled veggies. Shape into balls using ⅓ cup portions.
03 -
Lay shaped meatballs on a lined sheet. Freeze for 15 mins to firm.
04 -
Brown each meatball by frying batches in hot oil, cooking about 3 mins per batch.
05 -
Set meatballs in a braising dish. Pour broth over them, cover and bake 30 mins at 300°F.
06 -
Use butter and flour to make roux, slowly whisk in the liquid from the braising. Add seasonings and lemon juice.
07 -
Move meatballs to a nice platter and cover them with gravy before serving.
# Additional Tips:
01 -
Keep in fridge for up to 2 days before cooking.
02 -
Pan-frying works as an alternative to deep frying.
03 -
If you choose pan-frying, braising will take extra time.