This is one of those “kitchen miracles”. You will wonder why you ever used eggs as a binder.
Serves 4-6
1 1/2 lbs/675g ground turkey
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water
Preheat oven to 375F/190C/GasMark5
Combine turkey with all ingredients except water. Add water and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet.
Bake for 20-25 minutes or until browned.
For spaghetti and meatballs place the baked meatballs in a pot of simmering marinara.
Cook covered for another 20-30 minutes for extra flavour.
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