Smoked Turkey Meatballs

I’m not saying you have to eat them with sriracha sauce, but it would be a fantastic flavor combination.

This recipe was born from stress and inspiration. It also makes great use of any leftover turkey you may have after a big meal. Using a hot sauce as your dipping sauce gives them a nice kick.

SOFTWARE

·         1.5 pounds of smoked turkey (avoid sliced turkey if you can)

·         1 medium onion, chopped in quarters

·         1 cup breadcrumbs (Italian style is best)

·         2 T. minced garlic

·         2 eggs

·         4 oz. mozzarella, shredded

·         3 T. olive oil

METHOD

1.       Cut the smoked turkey into 2-inch pieces, trimming away any skin or fat.

2.       In a food processor, pulse together the turkey and onion. Add in the breadcrumbs, garlic, eggs, and cheese, pulsing to combine.

3.       Form 16 meatballs from the mixture using a 3-tablespoon scooper or your hands (aiming for about golf ball sized meatballs) and set aside.

4.       In a large skillet over medium heat, warm the olive oil. Place the meatballs in the skillet, cooking and rotating about every 2-3 minutes until all sides are done.

5.       When browned all over, turn off the heat, cover, and let it cook for an additional 3 minutes.

6.       Serve with your favorite sauce or additional cheese.

7.       Enjoy.

Variants

The smokiness of the turkey deepens the flavors of the meatballs. Grinding your own meat in the food processor is going to give you a different mouthfeel than if you used ground turkey from the store, but you can do that. These would make great meatball sandwiches.