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.

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 cheese, breadcrumbs, garlic, and eggs, 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.

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

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.