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Instructions |
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Take ground turkey out of the refrigerator, put into medium sized plastic bowl, and let come to room temperature for 20-30 minutes. While turkey is coming to room temperature, begin to saute onions and most of the mushrooms. Leave 1/4 cup of mushrooms aside
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When meat is room temperature, sprinkle ground herbs and Romano or Parmesan-Romano cheese over the meat. Chop 1/4 cup of mushrooms and add them in. Beat together egg and Worcestershire or soy sauce, and pour over. Wash hands, then use your hands to mix the herbs and egg mixture into the ground turkey. (Try not to overmix, just squeeze together until it's combined.)
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Use a spoon to scoop out same-size pieces of meat and form into individual meatballs by rolling them between your hands. (The mixture will be soft, but it will firm when the turkey is cooked.) When all meatballs are rolled, heat 1 T (3 tsp.) olive oil in a large non-stick frying pan. I fit all the meatballs in one pan, but if your pan isn't big enough cook them in two batches because you need enough room to turn them constantly as they're cooking. (Add the additional tsp. of olive oil if needed.)
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Fry meatballs over medium heat, turning every few minutes to a new side, until all meatballs are well browned and done through, about 15 minutes. Add in crushed tomatoes and cook on low heat until the tomatoes are hot. Cut one meatball in half to be sure the inside is done, or test with a meat thermometer to be sure the temperature is at least 165F for ground turkey. Serve hot.
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| Serving
Suggestions |
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Consider using tzadiki sauce instead of crushed tomatoes
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Originally Submitted
1/15/2009
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