Soooooo, never leaving anything alone, I have a new Turkey Meatball recipe
There are three things to remember
1) Fresh ground turkey, no frozen chubs. I prefer turkey from The Turkey Store (Go Barron WI), but you can use other.
2) You MUST cook by temperature - once the meatballs hit 150, off the heat they go. At 170 they turn into dry disgusting balls of sawdust. Under 150 you risk food poisoning. So get a Thermapen.
3) Seasoning is your friend - low fat means you need lots of seasoning. Under season and they are boringly bland
1 lb fresh ground turkey (I use 93/7 - you can use 99/1, but that is pretty dry stuff
8 ounces fresh mushrooms
1 stalk celery
Garlic (you can use fresh, or use Penzeys Roasted Garlic)
Seasoning as appropriate (depending on if you want Italian, Asian, Swedish, or other style meatballs). For Italian I like Penzeys Tuscan Sunset and for Asian the Sate seasoning.
Sauce of choice, depending on style of meatballs
Finely dice onion, celery and mushrooms
Saute onion, celery and 1/2 the mushrooms. Season with salt and pepper, and whatever seasoning your using. Cook till soft, then cool.
Spread cooked veg on plate, spread turkey of the top
Spread rest of mushrooms on top of turkey, salt, pepper, season with seasoning
Mix together, but not too much. Compress the turkey, you get blech
At this point I like to make a quarter size piece of the meatballs (squished flat) and cook, to check the seasoning. Then adjust seasonings if necessary and cook the rest
Heat pan medium (I use teflon, just spray oil)
Make meatballs and begin to brown
Once meatballs are brown on two sides (but not cooked yet), I add sauce and turn temp down to low. The idea is that the sauce will bring the temp of the meatballs up slowly to 160, making it hard to overcook. Remember - at 150 they come off the stove. Residual heat will bring them to 155
Serve - I like using Rosarios Spaghetti Sauce over Zucchini noodles.