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!

Meatballs

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. 

Salad

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

Bonne appetite!