Brenda is a graduate of the Mississippi University for Women with a bachelor's degree in Culinary Arts and a minor in Food Art.
My husband likes to tell me that whenever I don't know what to make, I make meatballs. 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 wanted to try something different with this one. I decided to deep fry them, and they turned out really delicious: juicy, crunchy, and flavorful. I had to share this recipe because they were just so good.
Turkey is usually so dry and so delicate in taste. To let the turkey shine and maximize the flavor, I serve them with gravy over rice, but they can be served with salads, on sandwiches, or in soup or pasta.
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- I pound turkey, ground
- 1/2 onion medium, diced
- 1 clove garlic, minced
- 3 large eggs, divided
- 2 tablespoons salt
- 1 tablespoon black pepper, ground
- 2 tablespoons Greek seasoning
- 3 cups Italian seasoned breadcrumbs
- Vegetable oil
- Chop and saute the onions and garlic with the salt and pepper until translucent. 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.
- Before you cook the meatballs, you first need to coat them in the egg wash then coat them in the breadcrumbs. Drop them in the oil and let them turn a medium brown.
- Use a thermometer to check to make sure they reach an internal temperature of 165 F. If they're brown on the outside but not hot enough inside, then put them on a sheet tray and stick them in the oven so the breadcrumbs don't burn.