I know it's not Thanksgiving yet . . .
. . . Yet I felt like having some turkey meatballs for dinner haha. The recipe is basic and simple, sometimes I think the less ingredients you work with the better your dish will come out. Same here. There are endless ways to make this better, and there are ways to make it suck, I decided to stop in the middle, this is what happens what you're hungry.
Ingredients:
- 1 lb ground turkey;
- 1/2 teaspoon ground thyme;
- 1/2 teaspoon ground rosemary;
- salt & pepper to taste;
- 1 teaspoon Italian seasoning;
- 8 oz tomato paste;
- 2 cloves of garlic (chopped);
- 1 shallot (chopped);
- cooking oil;
- handful of panko bread crumbs.
Directions:
Place the turkey meat into a mixing bowl, add salt, pepper, thyme, rosemary, bread crumbs and mix. At this point you can add an egg to the mixture if you wish, but I decided to skip it.
1 pound of ground turkey makes approximately 16 medium-sized meatballs.
Heat your skillet at a medium heat and brown the meatballs on all sides for about 5-6 minutes. Transfer them onto a plate. In the same skillet cook chopped shallot and garlic for a few minutes, add in tomato paste, Italian seasoning, salt and pepper (if needed), return the meatballs on the skillet. Lower the heat, partly cover the skillet and simmer the meatballs for about 15 more minutes or until fully cooked.
Cook pasta according to the package instruction. You can substitute it for mashed potatoes or baked vegetables, ultimately anything else you love to eat. I thought spaghetti was a decent choice since I made a red sauce for the meatballs.
