Homegrown Turkey Meatballs

Our free ranged turkeys did really well this year.  They were very low maintenance, and lived off the pasture so didn’t cost us much to maintain.  They also gave us lots of fresh meat …

… here is one of the ways we used the meat for appetizers, Meatballs with a gravy dipping sauce.  These will work in a tomato sauce over pasta as a main course too!  Enjoy 🙂

2 lbs ground turkey
1/2 medium sweet onion
5 cloves garlic
3/4 cup Italian bread crumbs
1 egg
1 TBS dry sage (or 2 TBS fresh)
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp salt
1 tsp pepper

Mince the onion and garlic (I run them through the grinder with the turkey).
Finely chop the sage, rosemary and thyme.

Combine all ingredients in a bowl and mix with hands until well incorporated.

Preheat cast iron skillet to 350 degrees. 
Add a small amount of oil to the pan, just enough to coat the bottom. 
Form 1 to 1-1/4 inch meatballs lightly packed and place in hot skillet (don’t overcrowd). 
Cook for about 2 minutes, or until browned and turn over to brown other side. 
Move browned meatballs to a baking dish and finish in a 350 degree oven for 25-30 minutes or until cooked through (165 degrees internal). 

To serve as appetizers add a dipping gravy (recipe can be found here).    

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