I always like to make a variety of dishes for dinner, It is usually something new and pretty complicated, but there are some days when I don’t have a power or time for anything. In this case, I always keep at least 5-6 recipes in my head, which will undoubtedly turn out delicious and will not take me half a day.
My relationship with meatballs has developed from the very first time, and regardless of mood, circumstances or weather, I make them good.
I try to use different types of proteins in my recipes, but the most delicious once turn out with turkey, so today I will tell you in detail about my most foolproof and tasty method.
Some recipes for meatballs call for breadcrumbs, but I use fresh bread without crust. I just grind it in a blender.
Ideally, there should be very little bread, just enough for ground turkey to come together.
About 12 medium meatballs
- 550 grams of ground turkey
- 1 egg
- 30 grams of bread crushed in a blender
- 3 tablespoons Parmesan cheese
- 0.5 tbsp. dried oregano
- Half onion
- 2 cloves of garlic
- 300 ml of tomatoes in its own juice (preferably San Marzano)
- 50 ml Chardonnay
- Chives for serving
Nutrition Per Serving (per meatball):
- 120 Calories
- 6,6 g Fat
- 4.1 g Carbs
- 0.5 g Fiber
- 0.7 g Sugar
- 10.6 g Protein
How to make:
Preheat the oven to 200C/400F degrees.
In a large bowl combine the ground turkey, parmesan, bread, oregano, egg, 1 chopped clove of garlic, salt and pepper to taste.
Mix well and start rolling balls about 3-4 cm in diameter.
Lay the meatballs on the baking sheet and bake for 15-20 minutes or until golden brown.
Make the sauce. In a frying pan fry the finely chopped onion until soft. Add chopped garlic and cook for another 30 seconds.
Reduce heat to medium, add wine and cook stirring, 2-5 minutes or until the wine is reduced by half.
Add the tomatoes, cook for 5-7 minutes, add salt and set aside.
When the meatballs are ready, mix them with the sauce and serve with freshly chopped chives.