Turkey Meatballs, Two Ways | Kid-Friendly

Who doesn’t love a good meatball? Whether they’re made of meat, fish or a vegetarian substitute, I can always be down with a tasty meatball. I used to make meatballs with pork in the usual fashion. Since I’ve been cooking for people who don’t eat pork, these turkey meatballs have become a firm favorite with me as well. Ground turkey makes great meatballs. There are just a few tips I’d like to share to achieve the best results.

How to make great turkey meatballs.

The first is to buy a high quality ground turkey. I’ve purchased cheap turkey meat before to test recipes and I can attest to it not yielding good results. My guess is that the turkey meat has been heavily injected with brining solution. The meat is usually very pale and extra soft and squishy. It takes more bread to bind the meat, resulting in a dry and chewy meatball. I also usually use ground dark meat, which will be more moist than ground white meat. You need the higher fat content with such a lean meat to help keep it moist.

Handle the meat as little as possible. Over-handling can compact the meat, causing the meatballs to be tough. Mix the meat and ingredients just until combined. After mixing the meatball mixture, if you have time, chill the meat before you roll. Even if you only have ten minutes, stick the bowl into the freezer to chill briefly. This makes the meatballs easier to roll, since ground turkey is generally softer than beef or pork. Swiftly and gently roll the balls together to form them, using a small cookie scoop and wet hands. Wet hands keep the mixture from sticking to your hands and creates a smooth surface. I’ll usually roll meatballs next to the kitchen sink, with just a tiny stream of water on. Alternatively, just keep a bowl of water nearby to wet your hands.

What kind of bread crumbs can you use for these turkey meatballs?

Technically, any kind of breadcrumbs will work. Panko, italian, fresh… it can really be about what you have on hand. I do prefer fresh bread crumbs just because I think it makes the nicest textured meatballs. Usually, I will have some kind of bread going stale in the bread box and the heel of a sandwich loaf makes the perfect amount of crumbs for this recipe! A great way to use up that heel that no one likes to eat. I just tear it apart and place it in a food processor or blender and process it into crumbs. Very easy. You could also grate it on a box grater, if you don’t have an appliance.

How would you like your meatballs? With pasta or on a roll?

With two kid and family-friendly versions, you can ask your family how they’d like to have their meatballs. Both versions are very easy. Leftover meatballs and rolls would work in a child’s lunch box as well. Pack the warm meatballs and sauce in a thermos and the roll on the side, along with some grated mozzarella to top it all off. Spaghetti and meatballs? A classic. Make a pasta bake with these meatballs or use them in stuffed shells.

For the marinara sauce, I would suggest making it yourself. Sure, you can buy jarred marinara but if you open a can of quality crushed tomatoes, you’re already almost there. I’m not into marinara sauces that have long simmering times. I like quick cooking tomato sauces that don’t have too many ingredients competing with a tomato that was canned at it’s peak. Just some gentle garlic, a little oregano and simple seasoning, along with a short simmer to thicken it yields a great marinara sauce. I use this sauce for pizza too when I make homemade pizza.

Other ways to serve these turkey meatballs.

Another way I love using these meatballs is in soup. After browning the meatballs off in a pan, add them to a simmering chicken stock, along with some vegetables and egg noodles for a fortifying turkey meatball and noodle soup! To serve as a party snack, bake the meatballs in the oven after browning to finish cooking (350°F/180°C, 15 minutes) and serve with your favorite dipping sauce. Thread browned off meatballs onto skewers with vegetables and grill, brushing them with a tangy glaze. To make these gluten free, use gluten free bread to make the crumbs or substitute the bread with almond meal. This would also make them paleo and low-carb.