Meatballs are very versatile and can be used from a standalone appetizer to the core substance of a great meal.
Why mini? They cook faster – are easier to use – and most importantly better to digest as you pop it in your mouth and are able to chew it in one shot.
Baking them is better – healthier, moister, perfectly cooked all-round!
Turkey is a great “light white” meat. However, many people complain that on its own it adds an odd flavour to dishes – particularly if used in pasta sauce. One way around this is to mask it with lots of herbs and spices. However, a more interesting technique comes from Top Chef, Season 6 when Brian Voltaggio added a small portion of lean organic ground pork to the mix to give them a moister, meatier flavour.
Ingredients (to serve up to 4 persons -possibly 6 as an appetizer):
• 1.5 pounds of ground turkey
• 1/3 to ½ pound of very lean ground pork
• ½ cup of organic rolled oats
• 1/3 cup of finely diced red onion
• ½ cup of coarsely chopped flat leaf parsley
• 1 large tablespoon or more of dried red chilli flakes or a well minced jalapeño (you judge the heat)
• ½ teaspoon of Spanish paprika
• 1 teaspoon of course ground black pepper
• Sea salt to taste (I normally do not add any)
• ¼ cup of virgin olive oil
Tools: metal mixing bowl, spatula, measuring cups, non-stick foil and 2 cookie pans (with 1” sides). Ensure you wash your hands in-between steps when dealing with raw meat.Continue reading
