These turkey meatballs are easy to make, juicy and absolutely delicious! They can be served in your favourite dish, or served alone as an appetizer.
I was gifted the 20-Minute Italian cookbook from the author, but all opinions are of my own.
I was so happy to receive Andrea Soranidis's cookbook, 20-Minute Italian. When I sat down to leaf through the pages of this cookbook, I was in awe of the beautiful photography and tasty looking dishes.
All of the recipes in this cookbook are based on traditional Italian dishes, and they each only take 20 minutes to make! I absolutely love Italian food and was immediately drawn to so many recipes in this cookbook. One recipe that caught my eye was the Easy Awesome Beer Turkey Meatballs.
I made these turkey meatballs for dinner and my family loved them! Andrea suggests to put potato in the meatball mixture instead of bread, and that was such a great idea! I found that helped make them so soft and I will be doing this with any meatball I make in the future.
What ingredients are in these turkey meatballs?
- Egg and Panko Breadcrumbs - to bind the meat mixture together
- Parmesan Cheese - because cheese is so good!
- Potato - a floury potato (like Russet) is best. I boiled the potato instead of steaming, just because it was easier for me.
- Parsley leaves - for brightness and flavour
- Ground turkey meat
- Salt and pepper - season generously to taste
- Flour - roll the meatballs in the flour to get a nice browning on your meatballs
- Extra-virgin olive oil - we only need a bit of this to pan fry the meatballs
- Shallot - to help flavour the sauce
- Beer - the recipe calls for a good-quality blonde beer. Don't worry about the dish being alcoholic. The alcohol cooks away and you are just left with the flavour of the beer.
How do I make these meatballs?
Add all the meat mixture ingredients together in a big bowl. Get your hands in there to help with the mixing. Use a 1 inch cookie scoop or eyeball out 1 inch size meatballs. Roll each meatball in the flour and then fry them in the frying pan until they are completely and evenly brown. Top the meatballs with some more parsley and freshly cracked black pepper.
- 1 large egg, beaten
- 1 cup (100 g) panko breadcrumbs
- 4 tablespoon (22 g) grated Parmesan cheese
- 1 medium-small steamed floury potato (such as Russet), peeled and chopped
- 1 tablespoon (3 g) fresh parsley leaves, finely minced (plus more for serving, optional)
- 10 1/2 ounces (300 g) ground turkey meat
- Sea salt and freshly cracked black pepper
- 3 tablespoon (23 g) all-purpose flour
- 3 tablespoon (45 ml) extra-virgin olive oil
- 1 shallot, finely sliced
- 5 oz (150 ml) good-quality blonde beer
- In a large bowl, combine the egg, panko breadcrumbs, Parmesan cheese, potato and parsley. Add the ground turkey, and season generously with sea salt and black pepper. Mix with your hands until everything is combined.
- Eyeball out 1-inch size meatballs, or use a 1-inch cookie scoop to do this. Roll the meatball in your hands and then roll each one in flour. Repeat the process until all the meat mixture is used.
- Heat the oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes. Shake the pan to loosen the meatballs, and then turn them over with tongs to brown the other side. Keep turning the meatballs until they are completely and evenly browned.
- When the meatballs are nearly cooked through, add the shallot into the pan, and cook until softened. Pour the beer into the pan and cook for 2 minutes. Cover the pan with a lid and cook for another 5 minutes or until the sauce has reduced and thickened.
- Top with extra chopped parsley and black pepper, if desired.
- Instead of potato, you can substitute with a slice of ciabatta bread that has been quickly dipped into milk and torn by hand.
- These meatballs can be frozen nicely. Thaw in the refrigerator overnight before serving them.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 184mgSodium: 371mgCarbohydrates: 70gFiber: 3gSugar: 1gProtein: 55g
Recipe is from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.