Turkey Holiday Meatballs (Print Version)
# Ingredients:
01 -
4 tbsp unsalted butter.
02 -
3 sticks of celery, diced up small.
03 -
2 carrots, chopped finely.
04 -
½ cup minced shallots (about 3 or 4).
05 -
2 tbsp fresh sage, finely chopped.
06 -
2 tbsp fresh thyme, chopped finely.
07 -
2 tbsp fresh oregano, minced.
08 -
2½ lbs ground turkey (dark meat).
09 -
1 lb ground pork.
10 -
1 cup panko crumbs.
11 -
Zest of 2 lemons.
12 -
2 tbsp kosher salt.
13 -
1 tbsp crushed black pepper.
14 -
1 cup heavy cream.
15 -
2 whole eggs.
16 -
Vegetable oil to fry with.
17 -
1-2 quarts of chicken or turkey broth.
18 -
½ cup butter (use this for the gravy).
19 -
½ cup all-purpose flour (this is for the gravy).
# Instructions:
01 -
Melt the butter, then cook up the diced celery, carrots, and shallots for around 6-8 minutes until they're soft. Stir in the herbs and let cook 1 more minute. Chill in the fridge.
02 -
Mix the meat, breadcrumbs, lemon zest, seasonings, cream, eggs, and chilled veggies. Shape them into ⅓-cup-sized balls.
03 -
Spread meatballs on a lined baking sheet, then pop them in the freezer for 15 minutes.
04 -
Fry the meatballs in hot oil (work in small batches), letting them brown for about 3 minutes each.
05 -
Set the meatballs in a braising pan, pour over the broth, and cook at 300°F for half an hour.
06 -
Whisk together the melted butter and flour to make a roux. Slowly add the liquid left from braising, stir in lemon juice, and season to taste.
07 -
Move the cooked meatballs to your serving dish and drizzle the gravy over the top.
# Notes:
01 -
You can make the meatballs up to 2 days in advance.
02 -
Pan-frying is an option instead of using deep oil.
03 -
If pan frying, braising might take longer.