Need a T&T Recipe for turkey breast meatballs

16 years ago

I got my new meat grinder specifically to grind turkey breast - no fat or dark meat. I would like a delicious recipe for Italian meatballs made with only turkey breast and heart healthy ingredients. I am not sure what to add - drained Greek yogurt maybe?? Since the turkey breast is sticky, I don't think I need a binding agent, but I think I need something to give it that not dried out turkey breast flavor. If no one has a recipe, I will start experimenting - but if you've got one you like, please share.

Thanks!

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Comments (5)

Terri_PacNW
16 years ago
My favorite patty is made with ground white turkey...to one lb of meat add a handful of parmesan, a good sprinkling of chives and fresh cracked black pepper..I use salt too..but I'm sure you can leave it out. mix gently...I've made it in meatballs, and meatloaf..you have to be careful not to over cook.
So if you want an "italian" flavor use italian seasoning instead of chives and add in some fresh minced garlic.
magothyrivergirl
Original Author
16 years ago
Surprisingly - salt isn't a problem for my DH, according to my DH's cardiac doc, but it has been eliminated for the most part. I cooked with it sparingly before.
The Parm must be adding just enough fat to keep the turkey moist. Thanks!
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denise8101214
16 years ago
I think chopped onion (I like the sweeter ones) keep chicken and turkey meatballs moist.
shambo
16 years ago
The folks at Cook's Illustrated (America's Test Kitchen & Cook's Country) have been advocating the use of a panade when dealing with low fat ground meats. They think it adds some moistness to the ground meat blend but without adding extra fat. I don't see why it couldn't be adapted to any ground turkey recipes for meatballs or meatloaf.

From the August 2009 issue of Cook's Country:

"A paste made from bread and milk, a panade adds moisture to meatballs and meatloaf. For 1-1/2 pounds of ground beef, combine 1 slice of hearty white sandwich bread, torn in pieces, with 2 tablespoons milk. Let it sit about 5 minutes, until the bread is soaked, then mash to a paste with a fork; you'll have about 1/4 cup. Gently mix the panade into the meat..." (In some of their recipes, they've used buttermilk (instead of regular milk) to add a bit of a tang.

I've used a panade when making homemade breakfast sausage patties. I use lean ground pork and do not add any salt with the other seasonings. The panade really does help keep the patties from getting overly dry when cooked.
magothyrivergirl
Original Author
16 years ago
I saw the episode about using panade with ground beef - only half paid attention to it - I think they said it helps bind the protein to hold the beef together & keep it from getting tough. I was thinking of trying it with the turkey. Thank you for the quote - I would have used alot more than 2T of milk, and not made a paste. I would have had milky meatballs ~lol~.

Need a T&T Recipe for turkey breast meatballs

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Terri_PacNW

magothyrivergirl
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Need a T&T Recipe for turkey breast meatballs

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Terri_PacNW

magothyrivergirlOriginal Author

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denise8101214

shambo

magothyrivergirlOriginal Author

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