I love balls. Got your attention, didn’t it! I do though. Meatballs are really amazing when the recipe is well thought out and an abysmal failure when done badly. So when I decided to try my hand at my new turkey meatball recipe with honey, rosemary & thyme, I was a bit nervous. Turkey is not my strong suit in cooking, as I was concerned they’d either be flavorless or fall apart when cooking.
The tweaks I made from my normal beef & lamb meatball recipe were to ensure moistness (I hate that word, sorry!) without letting them get too soggy. And this turkey meatball recipe was a total winner.
If you’re keen to expand your turkey recipe repertoire further, then you can also have a look at my Turkey Drumstick Recipe With Blueberry & Fig Balsamic Glaze.
- 500 g turkey mince - freerange
- 1 medium shallot - finely chopped
- 2 cloves garlic - minced
- 2 tsp rosemary - fresh & finely chopped
- 1 tsp thyme - fresh & finely chopped
- 1/2 c white wine
- 1/2-3/4 c rice breadcrumbs - less if using standard breadcrumbs
- 2-3 tbsp honey
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp olive oil
In a (preferably heavy bottomed) frypan, heat 1/2 of the olive oil on high heat.
Add the chopped shallot, minced garlic and finely chopped thyme & rosemary to the pan. Sautee this till soft and aromatic. Perhaps 5 minutes.
Once they're smelling delightful, add the white wine to the pan and cook till the liquid is all gone.
Pop them in the fridge for 5 minutes to cool.
In a mixing bowl combine the turkey mince, rice breadcrumbs, cooled shallot mixture, honey, salt, and pepper. If your honey is a bit thick you can heat it up in the microwave for 5 seconds to make it thinner.
Using your (clean!) hands, get in there nice and deep like and squidge it all together with your fingers. This is genuinely the best way to combine it, so if you find this gross, tough sh*t!
Using either an ice cream scoop or a larger spoon, scoop out even sized portions. Then form each portion into a tight ball with your hands. They should be around 6cm in diameter.
Do this with all the mixture.
Heat a frypan on med-high and add the olive oil.
Once that's hot pop your meatballs in the pan and give them a gentle shake so they don't stick. That's right folks, shake your balls.
Heat for about 4 minutes till the bottoms are golden brown.
Flip them over, reduce the heat to low-medium, and cover with a lid for 5 - 7 minutes.
It's best to sacrifice one of the meatballs just before you think they're ready. Take it out of the pan and cut it in half to check how cooked it is. This will give you a good guide on how much longer you need to keep them on the heat.
These are great served as one of the dishes at a dinner party or BBQ, with roasted veggies, in a pasta or as a healthy meal-prep option to take to work.
Do you have a favorite turkey meatball recipe? Let me know below, I’m keen to expand my ball oriented repertoire!