I was happy to come in to a wonderful lunch I made early morning - turkey meatballs with herbs and Trader Joe's Harvest Grains mixture, which sadly is now all gone. The meatballs are soft and tender, not especially photogenic, but oh so delicious - and I know kids love them! Our Izzie and Frankie never got tired of them.
You can make large meatballs or small - I like smallish ones a little smaller than the size of a ping pong ball - this recipe made about 20 meatballs.
Tender Turkey Meatballs with herbs
a one pound package of fresh ground turkey
Place ground turkey in a large bowl and set aside
Place in food processor bowl (or finely mince by hand):
1-2 tablespoons minced leek whites
1/2 piece of bread, torn up (I used Arnold bread, but you can use gluten-free bread)
1-2 tablespoons chopped red onion
1/2 teaspoon dried thyme
a few pinches of fresh rosemary from my kitchen rosemary plant
2 tablespoons chopped celery plus a few leaves
Pulse briefly and add herb mixture to the turkey.
Add to the turkey and herbs:
1 large egg
a tablespoon or two of mild salsa
kosher salt and pepper
Wash your hands and squeeze mixture together, or use a large spoon to mix very, very well.
Form the mixture into small meatballs.
Drizzle a tablespoon of olive oil and a little butter into a large skillet and add the meatballs on medium heat for 10 minutes, then use a spoon to roll the meatballs over and cook another 5 minutes. I always cut one open to make sure it isn't too pink, though they will continue to cook for a few minutes after you turn the heat off.
Serve with salad and rice, grains, or noodles.