Description
Many people think turkey meatballs are dry and flavorless. This recipe will prove them wrong! The eggs keep them juicy and the diverse spices linger on your palate. Sauteing them lightly in olive oil locks in all the delicious flavors with a crispy crunch.
Ingredients
- 1 pound Extra-Lean Ground Turkey
- ⅓ Yellow Onion, Chopped
- ½ cups Panko Flakes
- 3 cloves Garlic, Chopped
- 2 Eggs
- 1-½ teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- ½ teaspoons Ground Black Pepper
- 1 teaspoon Sriracha
- Olive Oil, For Sauteeing
Preparation
In a large bowl combine all ingredients (except oil) and mix together with your clean hands or a fork until evenly incorporated. Use a 1” scoop to make 25 even-sized meatballs and set them aside on a plate.
Over medium high heat in a large skillet, pour a touch of olive oil and spread around with a napkin to coat the pan. Working in batches (depending on your skillet size), place meatballs in the hot skillet and cover with a lid. Cook for about 5 minutes or until browned on the first side. Turn meatballs to brown the other side and cover with lid for an additional 4-5 minutes. Continue until cooked through and all sides are browned. Transfer cooked meatballs to a serving dish and repeat cooking the remaining meatballs. Enjoy!
