Can anyone tell me why ground turkey just isn't the same as whole turkey?
While they didn't remind me of Thanksgiving they are very good,
I wouldn't hesitate to make these again and serve them over rice for dinner!
One last artsy pic:
thanks for humoring me, you guys are the best:@)
1 lb ground turkey
1/2 C fresh breadcrumbs
1/4 C onion, finely diced
1/2 C celery, finely diced
1 1/2 tsp Bells Seasoning, or other poultry seasoning
1 tsp dried parsley
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 Tblsp olive oil
2 Tblsp water
1 can turkey gravy
- Mix everything except the last three ingredients. This will be very sticky.
- Chill for 20 minutes in the freezer.
- Pour some flour into a bowl, coat hands with flour and start rolling meatballs. I dropped the meat in my hand and sprinkled some flour over each meatball before I rolled it. The meat is still soft, it will be sticky.
- Heat a skillet to medium, add olive oil and begin browning the meatballs. Go slowly, it will take maybe 15 minutes to brown them.
- Once browned remove any oil that may be in the pan (I really didn't have any).
- Add the water and immediately cover with a lid. Let the meatballs steam for 10 minutes while occasionally shaking the pan.
- Add gravy, doctor it up as you'd like (I added a little more Bells Seasoning, a bit of turkey base and some black pepper), heat through while scraping the bits off the bottom of the pan.
Have a happy day!