A simple homemade lunch, but perfect for this chilly November day - homemade bread, butternut soup, gingerbread cookies, and these turkey meatballs, and , best of all, some time to catch up with my sister and our friend Dee (who washed ALL the dishes - thank you, Dee!)
I think this made about 24 smallish meatballs, but I forgot to count them before we started eating them.
- 1 package ground turkey (mine was 1.3 lbs)
- 1 large egg
- 1 large piece soft bread, torn into small pieces
- 1 t. thyme
- half a red onion, finely chopped (optional)
- kosher salt and fresh pepper
- 3 scallions (green onions) thinly sliced
- about 2 T. Italian parsley and fresh dill, chopped
- 2 cups packaged organic greens, loosely packed and briefly whizzed in a food processor until finely chopped. I used an organic spinach and beet green mixture.
Wash your hands.
Place turkey and egg in a large bowl and mix with a spoon, then add the bread, the minced greens and herbs, the sliced scallions, the onion if using, the thyme, salt and pepper. Use your hands to toss the mixture well.
Form into small meatballs and cook in a skillet coated with a few tablespoons of olive oil. Cook the meatballs, covered, for about 10 minutes , then shake the pan or turn meatballs with a spoon and cook another 10 minutes on medium heat, half covered. Cut into a meatball to make sure the inside isn't pink before serving, serve with a side of salsa.