Saturday, October 17, 2015

Panko crusted turkey meatballs and beet pomagranate salad

These turkey meatballs are very quick to make and they are great to freeze for quick meals. Give them a try!

1lb ground turkey
diced green onion
diced hot peppers of choice
1 egg
2 tbsp soy sauce
1tsp salt
1tsp pepper
(optional add fresh or powdered garlic)
Panko break crumbs
olive oil
In a bowl whisk together green onion, hot peppers, soy sauce, egg, salt and pepper. Once blended add in turkey and mix well. Add in 1-2 cups panko bread crumbs. You want enough so it drys your meat up a bit and helps keep the mixture together. Once mixed heat a pan on medium with olive oil in the bottom. Place 1-2 cups panko breadcrumbs in a bowl. Roll small amounts of mixture into a ball and roll in your breadcrumb until covered then place in heated pan. You can load up your pan and you will notice your turkey balls soak up a lot of oil so you will continue adding oil as they cook so they stay crisp. Flip them once they are medium/dark brown on the bottom. Squish them down a bit after flipping. Once cooked try not to devour them all before sharing with your family. I speak from experience. 


Chopped beets, mixed greens, pomegranate seeds, tomato, feta cheese and Italian dressing.

Bonne appetite!

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