March 31, 2014 by Kai Chan
One of my favorite things to eat are meatballs. My eyes naturally gravitate to them on menus, whether it being Italian meatballs, Swedish meatballs, Japanese meatball yakitori, etc. Despite my love for them, I would shudder at the thought of making meatballs with my own two hands. Why? I sort of have this aversion of touching raw meat with my hands. I find the texture of raw meat off-putting, especially ground meat. Because of this, the thought of making my own meatballs from scratch disgusted me for the longest time. I finally decided to suck it up and make meatballs for the first time a few months ago. It wasn’t as bad as I thought it was going to be and now I would consider making meatballs more often considering how fast and easy it is to make. Notice how short the directions are below… One advice though when making meatballs, don’t wear rings or dangly bracelets when mixing ground meat with your hands. It’s easier to wash out the ground bits off your bare hands than with accessories…
This recipe is a variation of a gluten-free version of pork meatballs (ricotta instead of breadcrumbs) that I made several months ago. I used breadcrumbs for this version because I had stale bread that I didn’t want to waste. The garlic, parsley, smoked paprika and red pepper flakes adds nice depth and fresh flavors to the meatballs.
1 lb ground turkey
1/2 cup dry bread crumbs
1/4 cup chopped parsley
3 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
Makes approximately 30 small meatballs.
Preheat the oven to 375 degrees Fahrenheit. In a medium to large bowl, gently mix all the ingredients together. It’s easier to mix if you use your hands vs. large spoon.
Roll one inch meatballs with your hands and place on a parchment-lined baking sheet.
Bake for 20-25 minutes until thoroughly cooked through.
Serve with your favorite mustard or marinara sauce.