As you know we love meatballs in our house and I make them differently pretty much every time. I play around with ingredients and the way I make them each time hoping to perfect them. When you use red meat for meatballs they are most probably going to come out juicy even if you wing the recipe. But turkey meat is very tough to cook with because it dries out quick so knowing the right proportions of all the dry and wet ingredients is important.
This latest recipe was close to perfection. The meatballs came out perfectly tender and juicy!
These meatballs are not gluten free like the ones I posted back in February (see recipe here). But there is still good news! I used Ezekiel bread instead of regular bread crumbs which means lower glycemic index. I use this bread daily for my toasts or sandwiches. The Ezekiel bread is made from sprouted wheat, sprouted millet, sprouted barley etc. and it is packed with fiber and protein.
3 lbs of organic ground turkey breast
2 slices of organic Ezekiel bread (toasted and soaked in milk)*
1 large yellow onion
4-5 garlic cloves
1/3 cup of fresh parsley
2 teaspoons of Himalayan salt
1/2 teaspoon of basil
Grape seed oil
Rao’s Homemade Marinara sauce
Mix all ingredients above except the oils and sauce. The mixture will be very moist so you will not be able to form perfect balls but it is okay.
*Note* Take two slices of Ezekiel bread and toast them. Put the bread in the deep dish and add enough milk so that bread is soaked. I added about 1/4 cup. You may need more or less depending how big the slices are, I used 2 smaller ones. Once the bread is soaked in milk, crumble it with your hands.
Once you form the meatballs, pan fry them with grape seed oil just until they are nicely browned on each side. Scoop them out and set aside. Tip: I usually line the bowl with the paper towel so that i take out some of the grease for the meatballs.
Take Rao’s sauce and add to the pan and mix well.
I used my slow cooker to cook these but if you don’t have one, cooking them on the stove in the pot will be just fine.
If using slow cooker, place some of the sauce on the bottom of the slow cooker and layer the meatballs on top (you may need to do couple layers depending how wide you slow cooker is). Pour the rest of the sauce on top, drizzle some olive oil, close and cook on low for 6 hours.
If you are using a pot, follow same as above, bring it to boil, lower and simmer for about 2 hours.
I served the meatballs with brown rice pasta and the greatest thing is that my kids had no idea 🙂 Meatballs were that good!
Until Next Time,