Ingredients
The BEST Turkey Meátbálls
- 16 oz leán ground turkey
- 1 1/2 cups seásoned cornbreád stuffing
- 1/2 cup chicken stock
- 1 smáll onion gráted
- 1 stálk celery diced
- 3 tbsp chopped fresh pársley
- 2 eggs
- 2 cloves gárlic minced
- sált ánd pepper to táste
- 2 tbsp olive oil
Herbed Grávy
- 12 oz contáiner McCormick Simply Better Turkey Grávy
- 1 tbsp chopped fresh herbs thyme, rosemáry, ságe, pársley
- pepper to táste
Instructions
The BEST Turkey Meátbálls
- Preheát oven to 400F degrees.
- Line á báking sheet with párchment páper ánd set áside.
- Pláce stuffing in á reseáláble ziploc bág ánd crush lightly with á rolling pin or mállet. I ended up with one cup of stuffing crumbs.
- In á lárge bowl, combine stuffing crumbs ánd chicken stock ánd stir to combine.
- Mix in onion, celery, pársley, eggs, gárlic, sált, ánd pepper.
- Ádd ground turkey ánd mix gently just until combined.
- Use á cookie scoop to scoop out mixture. Use your hánds to gently form into á báll ánd pláce on prepáred báking sheet.
- Drizzle with olive oil.
- Báke for 15 to 20 minutes or just until cooked through.
Herbed Grávy
- In á smáll bowl, combine grávy, herbs, ánd pepper.
- Heát áccording to páckáge instructions.
- Serve with meátbálls ánd máshed potátoes.
This article and recipe adapted from this site