Tangy Turkey Balls

A few weeks ago I bought some herbs to grow on my deck in containers. One of them was thyme! It started growing like crazy almost immediately. I needed to think of something to use it and I started out thinking about roast chicken and using it inside the bird.

Then I had spaghetti and meatballs for dinner one night and when I made the meatballs I used the fresh oregano that I had growing.

Flash! How about using the thyme in aTTMBmid meatball.

Chicken came to mind at first but when I went to the grocery store the sale of the week was dark ground turkey. So, I bought the turkey to use instead. Actually I bought a few packages of it and there is still one in my freezer.

The next day I was reading a recipe about lemon chicken  and it occurred to me that the thyme AND the lemon would be perfect for meatballs.

Later that day… this recipe happened. I hope you enjoy it. We did and I will be making it again real soon!

 

Tangy Turkey Balls
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Dark meat ground turkey meatballs with lemon and thyme braised in chicken broth.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Tangy Turkey Balls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dark meat ground turkey meatballs with lemon and thyme braised in chicken broth.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 1 lb ground dark-meat turkey
  • 1 small lemon
  • 3 cups chicken broth
  • 4 large carrots
  • 1 cup jasmine rice
  • 3 tbsp thyme Fresh chopped or 3 tsp of dried
  • 1 tsp pepper
  • 1 slice white bread
  • 1/4 cup milk
  • 1 large eggs
  • 1/2 tsp salt
  • 3 tbsp cornstarch
  • 3 1/4 cups water
  • 4 tbsp flat leave parsley chopped (optional)
  • 2 tbsp onion minced
  • 1 clove garlic crushed
Servings: people
Units:
Instructions
  1. Soak white bread in milk.
  2. Zest the lemon and save the juice for the broth.
  3. In a large mixing bowl, combine ground turkey, egg, garlic, onion, thyme, lemon zest, milk, salt and pepper. Add in the milk soaked bread including any milk that did not soak up. Combine well. The mix will seem a bit loose but don't worry they meatballs will hold their shape.
  4. In a large 3 1/2 to 4 quart pan add the chicken broth and one cup of water. Season with a good pinch of salt. Bring to a simmer.
  5. Divide the meat mixture into sixteen meatballs and add to the simmering broth. They need to cook for 30 minutes.
  6. While the meatballs and carrots are poaching, prepare the rice according to the manufacturer's instructions. That usually means about 2 cups of water to a cup of rice. It will take about 18 to 20 minutes to cook and soak up all the water. Keep an eye on it toward the end and remove it from the heat. Any little bit of left over moisture will soak up while you prepare the sauce.
  7. After 30 minutes, remove the meatballs from the broth. Use a slotted spoon or a small spider to get them out. Set aside.
  8. Add the lemon juice to the broth and bring it back up to a slow boil. Taste it! Add salt and pepper to taste. It will probably need it.
  9. Mix the corn starch in 1/4 cup of cold water. Stir it well so it dissolves. Add this to the boiling broth and stir until it thickens.
  10. Put the meatballs back into the sauce and turn off the heat. The broth will be hot enough to warm them back up.
  11. Fluff the rice with a fork. Divide into four bowls and add 4 meatballs to each. Spoon over as much sauce as you like or better yet, serve it in a gravy boat.
  12. Sprinkle the chopped parsley over the top of the dish if you desire. I found it brings a little extra fresh flavor.
  13. Serve with a small side salad and enjoy!
Recipe Notes

Nutrition Facts
Tangy Turkey Balls
Amount Per Serving
Calories 575 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 102mg 34%
Sodium 710mg 30%
Potassium 489mg 14%
Total Carbohydrates 61g 20%
Dietary Fiber 3g 12%
Sugars 1g
Protein 34g 68%
Vitamin A 26%
Vitamin C 44%
Calcium 22%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

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