- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 40 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 88 mg
- Sodium
- 296 mg
- Level: Easy
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 40 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 88 mg
- Sodium
- 296 mg
Ingredients
Directions
- 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.
