Ingredients with Measurements:
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, oregano, salt, black pepper, and parsley. Mix well.
3. Using your hands, form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
5. Remove the meatballs from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
Makes about 20 meatballs
Nutritional information:
Per serving (2 meatballs):
Calories: 160
Fat: 8g
Carbohydrates: 7g
Protein: 16g
Sodium: 340mg
Sugar: 1g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of turkey.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh basil or cilantro can be used instead of parsley.
Variations:
- Add 1/4 cup finely chopped onion to the meatball mixture.
- Add 1/4 cup chopped sun-dried tomatoes to the meatball mixture.
- Serve the meatballs with marinara sauce and spaghetti for a classic Italian meal.
Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, lightly spray the parchment paper with cooking spray.
- Use a cookie scoop to make uniform-sized meatballs.
- If the meatball mixture is too wet, add more breadcrumbs. If it's too dry, add more milk.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the meatballs on a platter with toothpicks for easy snacking.
Garnishes:
Sprinkle chopped fresh parsley or grated Parmesan cheese on top of the meatballs.
Pairings:
Serve the meatballs with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the meatballs are too dry, add more milk to the mixture.
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the internal temperature of the meatballs reaches 165°F (74°C) to ensure they are fully cooked.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Meatballs are a popular dish in many cultures, including Italian, Swedish, and Turkish cuisine.
Flavor profiles:
The meatballs are savory and slightly herbaceous, with a crispy exterior and tender interior.
Serving suggestions:
Serve the meatballs as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A