Turkey Meatballs
Juicy Meatballs come from dijon mustard and not overcooking
Everyone has a story about how coronavirus affected their grocery choices. For a long time, I was unable to find grass-fed ground beef. But they had plenty of ground turkey!
* INSERT YUCKY FACE *
I had no recipes so decided to play around and make one up. It is now one of two dinners that share the number one spot!
I hope you enjoy…
3 lbs ground turkey, 85% is best
3 tsp salt
1 tsp pepper
3 tsp garlic powder
3 tsp onion powder
3 tsp oregano
3 tsp basil
3 tsp parsley
3 tsp rosemary
6 TBSP Dijon mustard (2 TBSP for each pound of meat)
Preheat oven, 400°F (204°C)
Put parchment paper on bar pan (Optional, but makes cleaning up easier).
Measure the spices and mustard to a bowl. Mix well.
Add ground turkey and blend well without overmixing.
Using an ice cream scoop, place on a parchment paper-lined pan.
Bake 20 minutes. Turn off oven but don’t remove. Let sit for 5 more minutes.
Pro tip: Keep a sink filled with super hot, soapy water to immediately clean greasy bowls. I have gloves so I can use very hot water, and I keep scrubbies (cut into 4 pieces) easily accessible to make cleaning pots easier.
Put parchment paper on a baking pan. Measure the salt, pepper, herbs, spices and mustard into a bowl.
Add meat and mix until combined. Don’t overmix or they will be tough!
So they cook evenly, I use a cupcake/ice cream scoop to make the meatballs.
Use a jelly roll pan so the juices don’t spill on the bottom of the stove.
Bake 20 minutes. Turn off oven and let sit for 5 more minutes inside oven with heat off.