Turkey Meatballs with Fennel & Carrot
Author: Peony
Serves: 4-6
- 1 lb lean ground turkey
- 2 eggs, beaten
- ¾ cup plain whole wheat bread crumbs (+ a little bit more to even out texture if needed)
- ¾ cup low sodium chicken stock
- 3 cloves garlic, minced
- ½ cup fennel, finely diced
- ¼ cup fennel fronds, coarsely chopped
- ½ cup carrot, finely diced
- ½ cup onion, finely diced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 3 large dashes Lee & Perrins
- 1 tsp fresh rosemary, optional
- 2 tbsp of dried meatball mix (dried basil, oregano, parsley, mint, cumin, thyme and onion)
- Combine turkey, breadcrumbs, eggs, garlic, fennel, carrot, onion in a large bowl and toss lightly with spoon.
- Add dried herbs, fresh rosemary and a few dashes of L&P.
- Mix with clean hands, making sure the ingredients are evenly distributed.
- Roll mixture into meatballs and place on clean plate.
- Heat 2 tbsp of olive oil in large skillet over medium heat.
- When hot, add meatballs and turn after 4 minutes or, until brown on both sides.
- Add ½ cup chicken stock, cover, turn the heat to low and let simmer until most of the liquid evaporates (about 10 min).
- Remove lid, add the remaining chicken stock, turn heat to medium and cook for a 2 minutes.
- Serve hot!
When using leaner meats like ground turkey, you must add moisture and more flavor to compensate for the dryness.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/turkey-meatballs-with-fennel-carrot/
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