Sometimes I'm out of grass fed ground beef but everyone is in the mood for meatballs. Enter ground turkey. Was worried they would be dry and flavorless but with the addition of some fillings and our spices, you can turn everyday drab meatballs into moist, flavor bombs! The great thing about this recipe is I have used so many of our blends in it and tastes great every time! It works with Mexico City Barbacoa, Damascus Kofta, Istanbul Kofta, Garam Masala, and even Cairo Falafel!
2 lb ground turkey
1/3 cup chopped parsley
1 medium onion, grated
1 cup panko bread crumbs
1 TBS Spice Tree Organics Mexico City Barbacoa blend
Salt to taste (we like 2 1/4 tsp)
Extra virgin olive oil, for cooking
1 medium onion and 1 medium green pepper, sliced (optional)
- Combine all ingredients (except for oil and optional peppers and onions) in a bowl. Mix by hand until ingredients are well incorporated but do not overmix. Please turkey mixture in fridge one hour to get cool. This makes meatball shaping easier and less messy!
- Shape meatballs.
- Place olive oil in a skillet and heat. Add meatballs to the skillet on medium high heat. Allow to cook on one side for about 5 minutes or until light brown in color. Flip all meatballs. Let cook 3 minutes. If adding sliced onions and peppers, add now over meatballs. Place cover over skillet and continue to cook for 10 minutes or until meatballs cooked through.
- Serve alongside your favorite grain and veggies! Enjoy!