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
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.