Recipe: TURKEY MEATBALLS

Turkey is a wonderful low-fat alternative to other ground meats.  This recipe is similiar to one that I make at home for my friends and family.  The meatballs can be eaten as sandwiches, in pastas, or even solo with some vegetable to tag along.  You can use a variety of bread crumbs (plain, Italian, ranch...) or even play around with add-ins like dry ranch packets, bacon, chili pepper, or tomato sauces.  My favorite preparation of this is to mix a can of cream of chicken soup with cream of celery, water, and spices then simmer into a gravy!  Add rice or some sort of potato and dinner is served - VOILA! 

Ingredients

• 1 1/2 cups seasoned bread crumbs
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup grated parmesan cheese
• Salt and pepper
• 2 pounds ground turkey
• 1/4 cup extra-virgin olive oil
• 2 cups chicken broth

Directions:

1. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

*Be sure to cook ground turkey to a minimum internal temperature of 165 degrees!

Courtesy: Every Day With Rachel Ray, May 2008
Photo: Reed Davis