Turkey Holiday Meatballs (Print Version)
# Ingredients:
01 -
4 tablespoons of butter, unsalted.
02 -
2 carrots, diced super small.
03 -
3 celery stalks, diced finely.
04 -
3 to 4 small shallots, chopped up (about ½ cup).
05 -
2 tablespoons of fresh thyme, minced.
06 -
2 tablespoons of fresh oregano, chopped finely.
07 -
2 tablespoons of fresh sage, finely cut.
08 -
2 ½ pounds of ground turkey made from dark meat.
09 -
1 pound of pork, ground.
10 -
1 cup of panko crumbs.
11 -
Zest from 2 lemons.
12 -
2 tablespoons of kosher salt.
13 -
1 tablespoon of black pepper, cracked fresh.
14 -
A cup of heavy whipping cream.
15 -
2 whole eggs.
16 -
Vegetable oil to fry with.
17 -
1 to 2 quarts of chicken or turkey broth.
18 -
½ cup of butter, unsalted (for the gravy).
19 -
½ cup of plain flour (for the gravy).
# Instructions:
01 -
Melt butter in a pan, cook carrots, celery, and shallots for about 6 to 8 minutes till soft. Stir in the herbs and cook for 1 minute. Let it chill in the fridge.
02 -
Mix the cooled veggies with ground meats, bread crumbs, lemon zest, cream, seasonings, and eggs. Shape into chunks about a ⅓ cup each.
03 -
Line a baking sheet. Place the meatballs on it and put them in the freezer for 15 minutes.
04 -
Frying in hot oil, cook a few meatballs at a time for about 3 minutes till browned.
05 -
Nestle fried meatballs into a Dutch oven. Pour in broth to cover and bake at 300°F for half an hour.
06 -
Whisk melted butter and flour in a pan to make a paste, then slowly add the braising liquid. Stir in lemon juice and season to taste.
07 -
Serve the meatballs on a platter, then pour the gravy over the top.
# Notes:
01 -
Meatballs can be made up to 2 days in advance.
02 -
If you don’t deep fry, pan fry works too.
03 -
Switching to pan frying might mean longer cooking in the oven.