dimanche, mars 04, 2007

meatballs with parsley and parmesan

We made these tonight and simmered them in some leftover broth from the Spanish rabbit with pearl onions and sherry.
4 large eggs
1/2 cup breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 TBSP Uruguayan adobo (or oregano/ seasoning of choice)
2 pounds lean ground turkey

Additional olive oil (for frying)

Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, salt, pepper, and adobo in large bowl to blend. Add ground turkey and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.

Pour enough oil into heavy large nonstick skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch.* Transfer to plate.

* Or brown them in skillet and then simmer them in sauce of your choosing until cooked through.

Makes about 44 meatballs.

Adapted from epicurious and Bon Appétit

Aucun commentaire: