parmesan turkey meatballs with orzo and salad

meatballs! turkey meatballs. with parmesan and panko crumbs (which i’ve recently become addicted to). so delicious with some orzo and a salad, but can really be accompanied with a number of things (pasta, asparagus, brussel sprouts…you name it).

adapted from food52.

makes 4-6 servings, depending on what is served with it

  • 1 lb lean ground turkey
  • 1/2 cup panko bread crumbs
  • 1/2 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 cup parmesan, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken stock

in a large bowl, mix turkey, bread crumbs, half the onions, garlic, parmesan, salt, pepper, and half of the oregano, thyme and poultry seasoning. use your hands to blend the mixture well. it should stick together but not be wet. if it is too dry, add a couple teaspoons of chicken stock. once well mixed, roll into 1 inch balls (should make about 15-18 meatballs).

in a dutch oven or other large dish, melt butter and saute the remaining onions and herbs. add in the flour, turning the mixture into a rue. pour in 1 cup of the chicken stock. reduce heat and let simmer.

in a large pan, heat olive oil. once pan is hot, place meatballs in and allow to brown on all sides. they do not need to get cooked all the way through at this stage. when the outsides have browned, gently move the meatballs into the pot with the chicken stock. pour the remaining chicken stock over the meatballs. simmer for 15-20 minutes.

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