Turkey Meatballs
I previously shared a chicken meatball recipe but wanted to try something a little different. The ground chicken is typically 99 percent fat free unless you can find it with more fat content. Turkey is typically easier to find in 85/15 or even 90/10 mix.
The problem with a lot of the chicken meatball recipes is that they can dry out quickly (become crumbly) even with a good panade. While trying to improve the chicken meatball recipe, there were a few things to add for moisture.
Turkey and chicken are being treated almost the same here in the sense that these meatballs avoid red meat. The addition of the Gelatin and the broth/stock will help even with 99 percent fat free ground chicken if you choose to use it. Otherwise, go with a higher percentage fat content of Turkey.
One person I follow a lot for my techniques and ideas is J Kenji Lopez-Alt formerly of America's Test Kitchen and consultant to Serious Eats. See the explanation here on what gelatin can do for meatballs especially in the case when there is no fat/collagen or moisture. I realize I did not follow these exact steps but I could tell the difference nonetheless.
https://www.seriouseats.com/how-to-use-gelatin-better-stock-sauce-dessert
Ingredients
1 Pound of Ground Turkey (85/15)
Slice of Bread (Crusts Removed)
1/2 Pack of Gelatin
2 Tbsp Chicken Broth
1 Tbsp Tomato Paste
Splash up to 1/4 Cup of Milk
1 Egg
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Italian Seasoning
1 Teaspoon Parsley
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
Pinch of Red Pepper Flakes
1/4 Cup Parmesan Cheese
Dry ingredients are not exact and are to taste. My video showed 1 tablespoon (this might be a little on the high side).
Technique
1. Pick apart bread into small pieces and put into bowl/pan.
2. In separate/small bowl, add gelatin, broth and tomato paste. Let sit 5 minutes and then stir.
3. Add splash of milk to bread mixture. Just enough to moisten. Compress the bread slightly with hands (see video).
4. Add egg. Whisk making sure to break up bread. It will eventually turn into paste like mixture.
5. Add all dry seasonings and gelatin mixture. Mix again.
6. Add turkey on top of of bread mixture and compress/push on top. Slowly roll everything up as shown in video to mix.
7. Add parmesan cheese/mix. The mixture should be wet but still hold together into meatball shape.
8. Preheat oven to 400 degrees.
9. Spray small muffin pan or regular pan.
10. You can use 1/4 cup for measuring meat. Roll it into meatball shape and fill top of muffin pan (if using that).
11. Spray the top of the meatballs and put some salt/pepper on top.
12. Put in preheated oven. Bake for 20-25 minutes. If you want extra browning, turn up to 450 degrees for the last 5 minutes.
Check out the video here.