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Turkey meatballs

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Ingredients for 2 servings:

  • 500 g turkey meat
  • 50 g breadcrumbs
  • ½ tsp, leveled pepper
  • ½ tsp, crushed paprika powder, sweet
  • 1 pinch of chili
  • 1 small onion(s)
  • 1 egg(s)
  • 1 tsp, heaped mustard, or more to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 6 hours 30 minutes

Less fat, slightly spicier

Chill the turkey meat, ideally in the freezer for about 30 minutes, but do not let it freeze, and process it with a meat grinder. Knead all ingredients into the minced meat. Finely chop the onions and knead them into the meat mixture. Form the meat mixture into patties, about 50 grams each. Fry the patties for about 4 minutes on each side in plenty of oil, using a speed setting of 2.5 out of 3. The mustard is untested; just give it a try. Skip the chili and use the pepper with caution.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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