Thanksgiving Turkey Meatballs (Print Version)
# Ingredients:
01 -
4 tbsp unsalted butter.
02 -
3 ribs of celery, diced small.
03 -
2 carrots, chopped fine.
04 -
½ cup fine-chopped shallots (about 3-4).
05 -
2 tbsp fresh sage, minced.
06 -
2 tbsp fresh thyme, finely minced.
07 -
2 tbsp fresh oregano, chopped small.
08 -
2 ½ lbs ground turkey (dark meat).
09 -
1 lb ground pork.
10 -
1 cup panko crumbs.
11 -
Zest from 2 lemons.
12 -
2 tbsp kosher salt.
13 -
1 tbsp coarse black pepper.
14 -
1 cup heavy cream.
15 -
2 large eggs.
16 -
Vegetable oil for cooking.
17 -
1-2 quarts of chicken or turkey stock.
18 -
½ cup unsalted butter for gravy.
19 -
½ cup plain flour for gravy.
# Instructions:
01 -
Melt butter, toss in celery, carrots, and shallots. Stir for 6-8 minutes. Cook with herbs for another minute, then chill in the fridge.
02 -
Mix the meats, breadcrumbs, zest, spices, cream, eggs, and cooled veggies. Shape into balls about ⅓ cup in size.
03 -
Put meatballs on a baking sheet lined with parchment, then pop into the freezer for 15 minutes.
04 -
Fry them in hot oil a few at a time, 3 minutes each batch until golden.
05 -
Set the meatballs in a braising dish, pour stock over them, and cook at 300°F for half an hour.
06 -
Whisk together butter and flour until smooth, then add the braise liquid. Stir in lemon juice and season.
07 -
Place meatballs on a plate, pour gravy over the top, and enjoy.
# Notes:
01 -
You can make the meatballs up to 2 days early.
02 -
Pan frying works instead of deep frying.
03 -
Pan frying takes a bit longer to cook through before braising.