Meatballs

Recipe by Nicole Thom-Arens Serves 4
  • Meatballs are such a nostalgic meal for me. Growing up, my brother and I always got to request a birthday meal; my request was always meatballs.

  • This recipe uses ground turkey instead of beef or pork. They are great with mashed potatoes and a pan gravy or simmered with marinara and topped on spaghetti.

  • Ingredients:

  • 1 pound 93% lean ground turkey
  • 1/2 cup Italian dried bread crumbs
  • 1/4 cup milk
  • 1 medium shallot, chopped finely
  • 1 egg
  • 1/4 cup freshly grated parmesan cheese
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper

  • Pan gravy:
  • Drippings from browned meatballs
  • 1 tablespoon butter
  • 2 tablespoons flour
  • Kosher salt, black pepper, and poultry seasoning to taste
  • 2 cups chicken stock/broth

  • Instructions:

  • 1. Preheat oven to 400 degrees.
  • 2. Line a baking sheet with parchment paper.
  • 3. In a large bowl, mix together the bread crumbs, milk, chopped shallot, egg, cheese, salt and pepper to form a paste.
  • 4. Add ground turkey and mix thoroughly.
  • 5. With wet hands, form golf-ball sized meatballs. (The wet hands keep the mixture from sticking to your hands.)
  • 6. Place the meatballs about an inch apart on the lined baking sheet.
  • 7. Bake at 400 degrees for 20-30 minutes depending on the size. Turn halfway through baking to brown evenly.
  • 8. If using for spaghetti and meatballs, add cooked meatballs to marinara and allow to simmer for 15 minutes, so that flavors can combine.
  • 9. If making with a pan gravy, brown the meatballs in a skillet heated with 2-4 tablespoons of olive oil before baking. Once browned, move the meatballs from the skillet to the lined baking pan and bake at 400 degrees until cooked through (20-25 minutes).
  • a. Using the drippings from the pan, add 1 tablespoon of unsalted butter.
  • b. Once the butter is melted, add 2 tablespoons of flour. Whisk together to form a roux.
  • c. Season the roux with salt, pepper, and poultry seasoning.
  • d. Cook the roux until it is deep brown, stirring constantly to avoid burning.
  • e. Slowly add the half of the chicken stock. Be careful because the pan will be very hot and the broth will boil up quickly.
  • f. Whisk the roux into the stock/broth, making sure to break up any lumps.
  • g. Add the remaining stock/broth and bring to a boil.
  • h. Reduce the heat and continue to simmer the gravy until it is reduced and thick. Stir often to avoid burning.
  • i. When the gravy has reduced to desired thickness, taste and adjust seasonings accordingly.
  • j. Serve with meatballs mashed potatoes.