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Meatball Turkey Parmesan


1 cup milk
2 cups fresh breadcrumbs (used panko breadcrumbs)
4 garlic cloves, crushed
3 eggs
1 cup grated Parmigiano Reggiano
3 teaspoons salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup chopped parsley
*1 teaspoon oregano
* teaspoon cayenne pepper
3 pounds ground meat (used ground turkey)
olive oil spray

Preheat oven to 400° F.

Pour the milk (or water, broth or wine) over the breadcrumbs. Let stand for five minutes, then drain, squeezing out most of the liquid. Discard the liquid.

If you are mixing by hand, put the breadcrumbs, garlic, eggs, cheese, seasonings and parsley (if using) in a large bowl and mix well. Add the ground meat and mix until thoroughly combined. You can also use your stand mixer. Make sure your bowl is very cold. Add all the ingredients to the bowl, use the flat beater and mix on low speed until all ingredients are combined.

Line four baking sheets with a layer of parchment paper or aluminum foil. To make even-size meatballs, use a spring-action ice cream scoop (size 40) or a serving spoon to scoop out about 1½ tablespoons of mixture, and roll the meatballs into round balls. Evenly space the balls on the baking sheets and spray with olive oil spray. Bake in the preheated oven for 20 to 25 minutes.

*The meatball was a perfect bite and very moist.  I have been substituting ground turkey from ground beef and I think I am converted. I prefer the turkey now than beef. I added cayenne pepper and oregano for more flavor. I paired it with Orzo with Kale Red Pepper Pesto.  enJOY!!!

Source: Parmesan.com