Turkish meatballs recipe
Leaner than beef, these turkey meatballs are healthy, full of flavor, and incredibly chewy on the inside. A combination of fresh and dried herbs gives these meatballs an Italian touch while providing a balance of flavors.
Ingredients
- 1 beaten egg
- ½ teaspoon of sea salt
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ cup quick-cooking oatmeal
- ¼ teaspoon onion powder
- 16 oz ground turkey
- ½ cup of Rao's homemade tomato and basil sauce
- ¼ cup finely chopped sundried tomatoes
- 2 tablespoons finely chopped fresh basil
- Olive oil for frying
- Rao's house sauce for serving
Instructions
Prepare the meatball mixture:
First, toss together turkey, egg, Rao's house tomato basil sauce and Worcestershire sauce until well blended (uniform throughout).
Then, add the sea salt, pepper, garlic powder and onion powder and stir to combine.
Add the oatmeal, sun-dried tomatoes and fresh basil and stir until evenly distributed.
Use a cookie spoon and cook 2 tablespoons of the turkey mixture, then roll it up with your hands.
To cook on the stove:
Add 1 to 2 tablespoons of olive oil to a nonstick skillet and lower the heat to medium.
Add half of the meatballs (8) and cover.
Cook, covered, on one side for 4 to 5 minutes or until golden brown.
Remove the lid and turn the meatballs over. Bake an additional 4 to 5 minutes until the meatballs are golden brown and the internal temperature is 160 degrees F.
To cook in the oven:
Preheat the oven to 400 degrees F.
Place turkey meatballs on a greased baking sheet evenly distributed.
Bake in preheated oven for 15 minutes, turning once halfway through cooking. Meatballs should reach an internal temperature of 160 degrees F.
To serve:
Add Rao's homemade tomato and basil sauce to the meatballs and heat in the pan or in the oven pan.
Serve over zucchini noodles or your favorite pasta! Happy Cooking Time.
