Turkey Meatballs Holiday (Print Version)
# Ingredients:
01 -
1 cup heavy cream.
02 -
2 eggs.
03 -
2 lemons, zest only.
04 -
½ cup unsalted butter (for gravy).
05 -
4 tablespoons unsalted butter, divided.
06 -
3 celery stalks, diced small.
07 -
2 whole carrots, minced.
08 -
½ cup diced shallots (about 3).
09 -
2 tablespoons chopped fresh sage.
10 -
2 tablespoons minced thyme leaves.
11 -
2 tablespoons oregano, finely chopped.
12 -
2 ½ pounds ground turkey (dark meat).
13 -
1 pound ground pork.
14 -
1 cup panko breadcrumbs.
15 -
2 tablespoons kosher salt.
16 -
1 tablespoon coarse black pepper.
17 -
Vegetable oil for frying.
18 -
1-2 quarts chicken or turkey stock.
19 -
½ cup all-purpose flour (for gravy).
# Instructions:
01 -
Freeze the formed meatballs for about 15 minutes on a parchment-lined tray.
02 -
In batches, fry meatballs until golden brown on the outside, about 3 minutes each.
03 -
Melt butter in a pan, then cook celery, carrot, and shallots until soft, about 6-8 minutes. Add sage, thyme, and oregano for another minute. Cool them in the fridge.
04 -
In a large bowl, mix turkey, pork, breadcrumbs, lemon zest, salt, pepper, cream, eggs, and the chilled veggies. Form into ⅓-cup-size balls.
05 -
Transfer browned meatballs into a baking dish or braiser. Pour in stock until covered. Cook in a 300°F oven for 30 minutes.
06 -
Make a roux with butter and flour in a pan. Slowly whisk in the liquid from the braising dish, season with some salt, pepper, and a squeeze of lemon juice.
07 -
Put the finished meatballs in your serving dish and drizzle the gravy over the top.
# Notes:
01 -
You can shape the meatballs up to 2 days in advance.
02 -
Shallow pan-frying works instead of deep frying.
03 -
Expect longer braising time if pan frying.