Turkey Meatballs

Total Time:
21 min
15 min
6 min

6 to 8 servings

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small onion, diced (about 3/4 cup)
  • 2 cups dry broken-up white bread
  • 1 cup milk
  • 1 pound ground turkey meat
  • 2 large eggs, well beaten
  • 2 tablespoons freshly chopped parsley leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup golden raisins, hydrated in warm water
  • 1/2 cup pine nuts, slightly toasted
  • Flour
  • 1 cup vegetable oil
  • In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.

  • Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.

  • Fold all ingredients together. Do not over work the turkey meat.

  • Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.

  • In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.

  • Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.

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