To make you will need:
1 pound ground turkey
2 tablespoons sliced scallion tops (the green part)
2 tablespoons minced Italian parsley
1 extra-large egg (the egg makes the meatballs very tender)
1 teaspoon dried thyme
lots of black pepper (lost my pepper grinder in the move) - I used boxed pepper
1 or 2 teaspoons kosher salt
2 tablespoons olive oil (for the cooking)
First, wash your hands.
Place the turkey, parsley, egg, thyme, salt, pepper, and scallions in a medium bowl.
Stir the mixture until it is well combined.
Pinch off tablespoon sized pieces of the mixture and roll carefully into balls, setting the balls on a platter. The mixture is quite sticky.
Wash your hands again, then pour the olive oil into a medium sized frying pan and heat on medium.
Using a large spoon, move all the meatballs into the frying pan, cover, and cook for ten minutes. Uncover the pan, and use the spoon to roll the meatballs over, then cover again. Cook another ten minutes. Take a meatball out and cut in half to make sure the ground turkey is cooked and not pink. Remove from heat and serve - or set aside to cool before placing in the fridge. I like to serve it with salsa, but you can also use guacamole or hummus as a side.
This usually makes about 25 meatballs, depending on size.
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