How to Make Fried Turkey Meatballs
They look so crunchy
My husband is right
My husband likes to tell me that whenever I don't know what to make, I make meatballs of some kind. I'm actually starting to believe him. He gave me a pound of ground turkey, and the first thing I said was "meatballs!" But I decided to try something different with this one. I decided to deep fry them. They turned out really delicious: juicy, crunchy, and flavorful. I decided to share this because they were just so good. Turkey is usually so dry and so light in flavor that it gets covered up so easily. Let the turkey shine and be flavorful! I served this with gravy over rice, but they can be served with salads, on sandwiches, or in soup or pasta.
- I Lb Turkey, Ground
- 1/2 Onion Diced, Medium
- 1 Clove Garlic, Minced
- 3 Large Egg, Divided
- 2 T Salt
- 1 T Black Pepper, Ground
- 2 T Greek Seasoning
- 3 Cups Italian Seasoned Breadcrumbs, Divided
- Vegetable oil
Can't go wrong
- Chop and saute onions and garlic until translucent with the salt and pepper. Heat oven and oil to 350 F.
- Mix all of the ingredients together except 2 eggs and breadcrumbs. Let the meat rest as you beat your remaining 2 eggs in a bowl and pour your breadcrumbs in another.
- To cook the meatballs, you first need to drop them in the egg wash then coat them in the breadcrumbs. Drop them in the oil and let them get until a medium brown.
- Temp check them to make sure they reach an internal temperature of 165 F. If they don't then put them on a sheet tray and stick in the oven so the breadcrumbs don't burn.