These Turkey Meatballs start out with 85% lean turkey. The meatballs are low in fat and salt because they don’t have cheese in the recipe that is high in fat and salt. I also didn’t add salt because I used vegetable base. The vegetable base is full of flavors and is slightly less full of salt than salt. If you follow this recipe exactly as written you will have meatballs that are fluffy, moist and flavorful that aren’t mushy or hard. These are perfect delicious Turkey FORKING DELICIOUS Meatballs that are a little healthier than regular meatballs….. This recipe makes 17 or more servings. Leftovers freeze perfect. I suggest 4-5 meatballs a serving. With a small size scoop I made 86 meatballs.

Ingredients for around 17 servings

3 lbs ground turkey 85% lean

8.5 oz sweet onion – fine chopped

8 hot/sweet jarred cherry peppers – fine chopped

2 Tablespoons extra virgin olive oil

6 garlic cloves – microplane or ground to paste

3 Tablespoons vegetable base

1 Tablespoon ground black pepper

6 eggs – lightly beaten

3 cups whole wheat panko bread crumbs

2/3 oz fresh basil leaves – chopped small

1 Tablespoon + 1 teaspoon fresh thyme leaves

2 sprigs marjoram – just the leaves – chop slightly

2 teaspoons dried oregano

1/4 teaspoon ground white pepper

3 Tablespoons water

non stick spray

Directions

Set oven to 350 degrees F and spray baking sheets with non stick spray and set the baking sheets to the side.

Put a medium sized fry pan on medium high heat with the olive oil. When the oil is hot add the onions, cherry peppers and black pepper. Stir. In a few minutes when the onions are cooked add the vegetable base and garlic. Turn the heat down to medium and when you smell the garlic shut off the heat and take pan off of the heat source and set to side.

In a BIG mixing bowl add the turkey, eggs, panko, basil, thyme, marjoram, oregano, white pepper and water. Mix. When the fry pan contents are cool add them to the turkey mixture and mix well.

Use a small size scoop or a spoon and scoop out meatballs and roll them slightly in your hands. Set them on the sprayed baking sheets with a little bit of space around each ball. You should end up with enough meatballs to fill one oven. The meatballs go in the oven for about 15 minutes or until cooked. Pull out of oven when down. Extra meatballs that you aren’t using within three days should be frozen when they cool down.

Serve with sauce and grated cheese if you desire cheese.

The Forking Truth is that these meatballs will be more delicious and also with a better texture than what you can find at most restaurants.