Recipe for spicy turkey meatballs (2024)

8/9/11

Recipe for spicy turkey meatballs

Recipe for spicy turkey meatballs (1)

Meatballs weren't a typical item on a menu in my house in Russia. Instead, we ate kotleti: sort of similar to burger patties, they were made from beef, garlic, onion, salt & pepper with an addition of an egg and some bread.

These kotleti were formed into patties and cooked on a pan till the outside was crispy. Instead of eating them on a bun, we had them with mashed potatoes, rice, pasta or buckwheat.

My mom, however, did make ezhiki. Say what? In Russian it means little hedgehogs. These were mini meatballs made with beef and rice and usually added to the soup. Meatballs & spaghetti wasn't something I discovered till my family moved to the States.

In the last 18 years, I've tried beef, pork, chicken and turkey meatballs. I've had them over rice, on top of salads, both in tomato or cheese based sauces and of course with spaghetti.

This time I'd like to share with you a recipe for Spicy Turkey Meatballs I came up with. If you are still feeling eeffie about turkey, feel free to use ground chicken.

Ingredients (makes about 23 meatballs)
olive oil for cooking
1 pound ground turkey
2 chipotle in adobo peppers, seeds removed, finely chopped
2 Laughing Cow Cheese Light Mozzarella Sundried Tomato wedges
16 basil leaves, chopped (Thanks, Sylvie)
2 garlic cloves, minced
salt & pepper
1/4 red onion, chopped finely

Recipe for spicy turkey meatballs (2)


Directions
1. Combine all ingredients together other than olive oil.

Recipe for spicy turkey meatballs (3)Recipe for spicy turkey meatballs (4)

2. Form uniform meatballs.

Recipe for spicy turkey meatballs (5)

3. Heat olive oil in a nonstick pan. Add meatballs and cook them till they are browned all around and are cooked through. This should take about 10-12 minutes total.

Recipe for spicy turkey meatballs (6)

Alas, I could not really taste the cheese. The chipotle in adobo sauce, however, really shined through and gave these meatballs a nice kick!

What do you add into your meatballs?

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Labels:meat

14comments:

Delicious Dishingssaid...

Sad that you couldn't taste the cheese... that sounded like such a great addition!

August 09, 2011
Anonymoussaid...

I wouldn't recommend using olive oil to brown the meatballs in. The flashpoint of olive oil is relatively low compared to other oils, and as such produces damaged fats.

August 09, 2011
Reemsaid...

These looks scrumptious!!! I'm sure chipotle mus have added nice kick and flavor to it.. May be you cannot taste the cheese but I feel cheese will definitely add richness and smoothness to the texture. Thank you so much for stopping by at my blog, it really means alot I have been reading your blog for such a long time and you are truly inspiring.

August 09, 2011
PlethoraOfPinatassaid...

@Anonymous - You are correct that olive oil has a low smoke point and therefore would be a poor choice for deep frying, but it is implied here in the instructions and in the final picture that the recipe calls for pan-frying, which is generally done at a lower temperature and Extra Light olive oil would be appropriate for that. It would also be healthier than peanut oil and tastier than Canola oil.

August 09, 2011
Maris (in Good taste)said...

These look delicious!Love all the ingredients!

August 09, 2011
Melissa Jonessaid...

Yum. I think I might try this with beans. Probably white beans? I'll need to play with the proportions, but the other ingredients sound amazing. I am getting hungry (which is why I should not read your blog before lunch!).

August 10, 2011
Kelly | Eat Yourself Skinnysaid...

Wow these meatballs look fantastic!! Love your blog and so glad to be a new follower! xoxo

August 10, 2011
Paula - bell'alimentosaid...

I'm a fan for any kind of meatballs!

August 10, 2011
Carasaid...

I love how you've combined basil and cheese with chipotle peppers!

August 11, 2011
Anonymoussaid...

Oh man. These look incredible. I think they'd be awesome on a hoagie with melted mozzarella... I'm drooling.

August 15, 2011
City Girlsaid...

Surprised that the cheese didn't provide more flavor, but not surprised that these were still a hit! And, I really like turkey meatballs :). xoxo

September 03, 2011
Carleensaid...

This is wonderful....did not think I would like ground turkey....I used chipotle seasoning instead of the peppers....delicious!

February 20, 2012
Olga @ MangoTomatosaid...

hi! Thank you so much for letting me know. Great you put your own spin on the recipe.

February 20, 2012
Arugula Filessaid...

Yummy. I think I"m going to make some meatballs this weekend.

June 27, 2013

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Recipe for spicy turkey meatballs (2024)

FAQs

Why are my turkey meatballs falling apart? ›

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

How do you make meatballs that aren't tough? ›

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Should you chill meatballs before cooking? ›

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

How to know when turkey meatballs are done? ›

Bake. Cook the turkey Meatballs at 375 degrees F for 15 Mmnutes for a 1 1/2-inch meatball, or until the meatballs reach an internal temperature of 165 degrees F on a meat thermometer. When you cut into a meatball, it should be cooked through.

Why are my turkey meatballs mushy? ›

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

Is milk or water better for meatballs? ›

Milk Provides More Than Moisture

Not only does added fat provide loads of immeasurable flavor, but meatballs made with a little extra fat are also sure to stay nice and moist throughout the cooking process.

Do meatballs get more tender the longer they cook? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What does baking soda do to meatballs? ›

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Is it better to cook meatballs on the stove or in the oven? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Do you need to flip meatballs in the oven? ›

There's really no magic to it: Lightly oil a baking sheet, place meatballs on top, bake. What is this? No flipping, no splatters, no toddler crawling into the sizzling pan…

How do you know when meatballs are done without a thermometer? ›

If you like them gray and dry (some people do) wait till the meatball is at about 165*F. Another trick I do is to stick it with a knife or cake tester, leave it in for 10 seconds, then pull the metal out and touch it to my lower lip. I judge how done the meat is by how hot the metal is.

Does egg help bind meatballs? ›

Making them with just meat and seasoning alone can result in the meatball becoming dry or falling apart during cooking. For this reason, many recipes will include a binding ingredient like egg, and a filler like breadcrumbs.

Why add milk when making meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Do you beat eggs before adding to meatballs? ›

3) beat the eggs separately before adding them to your meat mixture so it combines better. 6) If you prefer to bake instead of fry them, chill the meatballs for at least an hour before baking. They will hold their shape better.

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