Small turkey meatballs that pack big flavors. Easy to make, fun to eat and great straight from the fridge.
By Maya Moscovich
For obvious reasons, right after Thanksgiving, the Turkeys go on sale. And there are so many variations with ground turkey. Spaghetti and meatballs, lasagna, Sheppard pie and much more. One of my favorites is these breaded turkey meatballs and the reason being the fact that they are so deliciously good even the next day. I always loved (and still do) to grab a cold meatball right out of the fridge, slice it in two and put on a fresh slice of bread covered with butter. To me, this just tastes like home.Print
Breaded Turkey Meatballs
Small turkey meatballs that have BIG flavor. Easy to make, fun to eat and great straight from the fridge.
- Author: Maya Moscovich
- Yield: 13 meatballs 1x
- 1/4 Onion – Chopped
- 1/2 Carrot – Finely Chopped
- 1 Garlic Clove – Finely Chopped
- 3 tablespoons Olive Oil
- 260 grams Ground Turkey (9.1 ounces)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 3 tablespoons Bread Crumbs
- 1/2 teaspoon Ground Cumin
- 1 Egg
- 1/2 cup Vegetable Oil (For Frying)
- Preheat olive oil over medium heat and add in the chopped onion and chopped carrot. Saute while stirring for about 3 minutes. Add the chopped garlic and stir for another 30 seconds. Remove from heat before the garlic burns :)
- Place the fried onion and carrot mix in a medium bowl and add all the other meatballs ingredients, except for the frying vegetable oil. Mix all together until form an even mix.
- For the coating, place 1/2 cup bread crumbs and 1 tablespoon sesame seeds in a small bowl and mix.
- Form ping pong size balls from the turkey mix. Flatten the balls just a bit and dip in the bread crumb coating mix until fully coated on both sides.set aside in a plate.
- Over medium heat , preheat the 1/2 cup vegetable oil in a frying pan (depending on the size of your pan, the oil should be about 1/4 inch or 1/2 cm deep).
- Fry the breaded meatballs until brown. About 3-4 minutes on each side.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.