So the other week I made turkey meatballs. I tweaked the recipe a little this week to make it more palette-friendly. They turned out great! And less than 100 calories per patty (a lot less if you blot the oil out). You can essentially add/omit any herbs and spices you want. Just don’t go too crazy.
What You Need
- 1.25lbs (20oz) 99% fat free ground turkey (I used Jennie-O)
- 3 garlic cloves, minced (to taste)
- 1 medium onion, finely grated (you can fine chop the remaining bit so you don’t cut off your fingers)
- 2 tbspn corn oil (for frying purposes, you can use less)
- 2 slices whole wheat bread (I used soft rye bread)
- 1 tsp dry oregano
- 1 tsp fresh ground black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dry basil flakes
- 1 tsp dry rosemary
- 1 tsp chili powder
- 2 tbspn Worcestershire Sauce
1. In a large bowl, combine all ingredients. Mince the garlic, grate the onion, add all the herbs and spices, etc. Mix so that all ingredients are evenly distributed.
2. Add ground turkey to the bowl and fold the ingredients into the turkey with your hands. Make sure everything is mixed well and the ingredients are evenly incorporated into the turkey. You don’t want a blob of spices in one section, and nothing in another. Use your hands and kneed, squish, have fun!
3. Divide your mix into small 2.5oz patties (a little bigger than the size of a golf ball). Roll the meat into a ball in your hands and flatten to desired thickness. (Mine were about a quarter or third of an inch).
4. Pour corn oil into a skillet and heat on medium until oil is hot. Throw in a piece of onion into it, when it sizzles then the skillet is ready.
5. Cook each side for a few minutes, or until golden brown. The meat cooks fairly quickly so don’t overcook them otherwise you’ll end up with really dry patties.
6. Place patties onto a plate covered with paper towels to blot out excess oil. Serve, and enjoy!