There’s a reason these are called Rainy Day Turkey Meatballs. They are a great item to make when it’s cool or cold out, you some extra time on your hands and crave something comforting, but don’t want to eat orange cheese pasta. Turn on some favorite music and give in to the process, you will have a load of meatballs at the end and lots of dinners taken care of as a result.
Ingredients
Ground Turkey, 2 lbs.
Gluten Free Bread Crumbs, 1 Cup
Gluten Free Oats, 1 Cup
Garlic, 7 Cloves - minced
Sweet Onion, 1 – chopped
Fennel Seed, ½ tsp. toasted and ground to a powder
Hot Smoked Paprika, 1 tsp.
Dried Oregano, 1 tsp.
Eggs, 2 (lightly beaten)
Worchester Sauce, 2 tsps.
Tomato Sauce, 2/3 Cup
Fresh Basil, ½ Cup chopped
Smoked Sea Salt, 1 tsp.
Ground Pepper, 2 tsp.
Kosher Salt, 3 tsp.
Olive Oil
Please buy organic whenever possible!
Preparation
Pre-heat the oven to 300F.
Using a medium sized sauté pan, add about a 2-3 teaspoons of olive oil – add the garlic and onions, cook on low-medium until the mixture is lightly browned and translucent. Set aside to cool.
Pour about 3 Tbsps. of olive oil in a small prep dish.
In large metal or glass mixing bowl, combine the ground turkey and the remaining ingredients, including the cooked onion and garlic mixture (do not rinse the sauté pan). Mixing with gloved hands works best, do not overmix as the meatballs can end up gummy. Keep those gloves on! Dip one gloved hand in the olive oil and begin to form meatballs in a size of about 1 ¼” in width. Continue until the mixture is gone. Continue to use the oil as needed (they will form easier and there will be less sticking).
Using the same sauté pan, add a bit more olive oil to just coat the bottom of the pan. Heat the oil up until it is just about at smoke point. Add the meatballs using the clock method. Start at one o’clock, two, three and so on. When you fill the circle place one to two in the center. After you have completed filling the pan, begin to turn the meatballs (from one o’clock and onward) to brown on one other side. It is not necessary to brown the meatballs on all sides – as you will finish them in the oven. After the first batch is done, use a dry cloth to wipe out the pan. Repeat the browning method until they are all gone. Place all of the meatballs on either a large sheet pan or a large shallow baking dish. Cover with foil and fork the foil a few times. Place the meatballs in the oven to finish cooking. Bake for 20 minutes and remove the foil for the last five minutes. These will store in the refrigerator for a good 8 days or they freeze just as well for a solid 6 months.