- 1 1/2 pounds fresh ground turkey
- 1 small dice sweet onion
- 2 teaspoons chopped fresh oregano leaves
- 2 teaspoons chopped fresh basil leaves
- 2 to 3 cloves minced garlic
- Sea salt
- Freshly ground black pepper
- 3 large eggs
- 1 3/4 cups bread crumbs
- 1 cup heavy cream
- 1/2 cup olive oil
- 1 tablespoon butter
- 1 1/2 cups all-purpose flour, for dusting the meat balls before browning
Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavy cream. Roll meatballs to desired size. See Chef's Note 1.
Heat a large saute pan. Add oil and butter and cook over medium heat until the butter turns golden brown, about 5 minutes. Browning the butter adds great flavor.
See Chef's Note 2. Dust meatballs in a little flour and brown. The meatballs should be cooked on a medium-high heat. They can be finished in the oven by roasting or placed in pre-made tomato sauce. Remember this is only for browning the meatballs.
Chef's Note 1:
We recommend you taste and test as you go by make a small patty before you begin to assemble the meatballs.
Chef's Note 2:
Rub a little water in the palm of your hands. It makes the job easier.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Edison Mays
Recipe courtesy of Emeril Lagasse