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Juicy Skillet Turkey Meatballs


  • Author: Lindsay Pleskot
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4 1x

Description

I hope you enjoy my trick for the juiciest meatballs you’ve ever had!


Ingredients

Scale
  • ¾ cup dry quinoa (I used GRAIN’s Golden Quinoa)
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 lb ground turkey
  • Coarse salt and freshly-cracker pepper (approx. ¼ tsp each)
  • ¼ cup + 2 Tbsp fresh parsley, minced & divided
  • ¼ cup + ¼ cup red onion, diced & divided
  • 2 large cloves of garlic, minced or crushed
  • 1 egg
  • 1 tsp extra-virgin olive oil
  • 1 x 25 oz can tomato sauce
  • 1 tbsp red wine
  • ¼ cup oregano, minced (or 1 Tbsp dried)
  • ¼ cup freshly grated parmigiano reggiano

Instructions

  1. Get quinoa cooking. Cook according to package directions.
  2. Next, add breadcrumbs to a small bowl and cover with milk. Set aside and allow the milk to soak in, approx 10 minutes.
  3. Meanwhile, combine turkey, salt and pepper, ¼ cup parsley, onion and egg  in a medium-sized mixing bowl. When all of the milk has soaked into the breadcrumbs add to the ground turkey mixture and use a fork to mix all ingredients until well combined (or go ahead and get your hands in there to mix!).  Mixture will be quite wet, but will hold together once cooked.
  4. Roll into 8-10 large meatballs.
  5. Heat oil in your cast iron pan over medium-high eat. Allow to heat up for 1-2 minutes. Add onion and garlic and sauté for 3-4 minutes or until fragrant. Next add the meatballs and sear on all sides, approximately 1-2 minutes each side or until golden brown (You may need to add a bit more olive oil as you go).
  6. Keep the meatballs in the pan and add your tomato sauce, red wine and oregano. Simmer for 15-20 minutes to allow flavor to develop.
  7. Right before serving, sprinkle generously with freshly-grated Parmesan and remaining Parsley and dish up onto your quinoa.
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Italian

Keywords: Comfort Food, High Protein

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