For my second appetizer I decided to make bite sized turkey meatballs. What I really want to learn is how to make Swedish meatballs, but my internet wasn't working so I decided to save that lesson for another day.
I started out with lean ground turkey and mixed in the following:
1 Egg
2 Minced Garlic Cloves
1/2 Chopped Yellow Onion (smaller the better)
1 Palm full of Bread Crumbs
1 Heaping Tbs Italian Seasoning
1 Tsp Oregano
Salt, Pepper
I combined these ingredients thoroughly and let sit until the mix was at room temperature to ensure the meatballs cooked evenly.
I shaped the mix into bite sized meatballs.
Then I dropped them into a pan on high heat with a bit of veg oil to encourage the browning process. I browned the meatballs on each side (1-2 mins per side). Then I poured a basic tomato sauce on top and let simmer (covered) for apx 30 minutes.
I like cooking meatballs this way for 2 reasons. First, by browning them they get that nice crisp while also sealing in the juices. Secondly, by simmering them in the tomato sauce it tenderizes them and fully incorporates all the flavors.
I served the meatballs in my fondue pot to keep them hot throughout the game, with a side dish of Parmesan for guests to sprinkle on top.
I shaped the mix into bite sized meatballs.
Then I dropped them into a pan on high heat with a bit of veg oil to encourage the browning process. I browned the meatballs on each side (1-2 mins per side). Then I poured a basic tomato sauce on top and let simmer (covered) for apx 30 minutes.
I like cooking meatballs this way for 2 reasons. First, by browning them they get that nice crisp while also sealing in the juices. Secondly, by simmering them in the tomato sauce it tenderizes them and fully incorporates all the flavors.
I served the meatballs in my fondue pot to keep them hot throughout the game, with a side dish of Parmesan for guests to sprinkle on top.
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